Piece de resistance: Dragon’s Milk Stout brownies

We tried this coveted beer a few days after Christmas, and, to be honest, Dragon’s Milk was just too much for me.  Not wanting to waste a reputed and expensive bottle of beer, I found this Milk Stout brownie recipe and adapted it to the ingredients in the cupboard and my own taste.

Not for the feint of heart, or the calorie counter, this decadent, sinful brownie was the perfect end to our New Year’s Eve beer tasting fiasco, paired beautifully with both Stone Imperial Russian Stout AND New Glarus Raspberry Tart.  It also marks the end of this delicious week on the blog.  Enjoy!

Dragon’s Milk Stout Brownies


1 C. All-purpose flour

3/4 C. unsweetened cocoa powder

1/4 tsp. salt

6 TB softened butter

8 oz. unsweetened baking chocolate

4 eggs

1 C. granulated sugar

10 oz. flat Dragon’s Milk or other Milk Stout beer

1 C. semi-sweet chocolate chips


Preheat oven to 375 deg-F.  Grease a 9 x 13 inch cake pan and set aside

In a medium bowl, combine flour, cocoa, and salt. Set aside

Melt butter and baking chocolate together in a double boiler over low heat, stirring constantly until completely melted.  You can use a regular pot, just monitor very carefully to make sure the mixture doesn’t burn. to the bottom of the pan.  Remove from heat.

Meanwhile, combine eggs and sugar in stand mixer bowl (or use electric hand mixer) and beat on med-high setting until fluffy.  Add melted chocolate mixture* to eggs and continue to beat until combined.

Slowly integrate flour mixture, and then add milk stout beer.  Batter will appear to be runny; that’s ok.  Pour semi-sweet chips into batter bowl and then pour entire batter into the baking pan*.

Bake 25-30 until toothpick inserted in the center of the pan comes out clean.  Cool completely before slicing and serving.  If desired, dust with confectioner’s sugar to make them extra pretty.

* DON’T LICK THE SPOON  Remember, the stuff in the pot on the stove is UNsweetened chocolate with pure butter; it does not taste good.  The complete brownie batter does taste good, but has 4 raw eggs in it.  Just wait until they come out of the oven.


Peanut Brittle – sans HFCS

Remind me to try this again when I invest in a candy thermometer…

Considering my milk pitcher temperature-reader-thing only goes up to 220-deg, this was a lot of guess work and turned out fairly well.  Candy is not the easiest thing to make, but you can’t taste an amber ale without peanut brittle (as we’ve come to find out).  The thing is, the stuff from the grocery store is really expensive and has gross ingredients like high fructose corn syrup and partially hydrogenated peanut oil.  This was the recipe I used, and, apart from being a little sticky it turned out pretty darn good.

Homemade Peanut Brittle


1 C. sugar

1/2 C. light corn syrup

1/4 tsp. salt

1/4 C. water

1 C. peanuts

2 TB butter, softened

1 tsp. baking soda


Grease a cookie sheet and set aside.

Over medium heat, bring sugar, corn syrup, salt and water to a boil.  Stir until sugar is dissolved and add peanuts.  Stir frequently and continue to heat until candy thermometer reads 300 deg-F.

Remove from heat and immediately stir in butter and baking soda.  Then, immediately pour out onto greased baking sheet.

Pull the mixture with two forks into a rectangle and let cool completely.  Then snap into pieces, and call a dentist.