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Udderly Toasted Milk Stout Brownies


Once us and Grist House started on our collaboration all we could think was – What delicious treat could we make out of this?! – And boy-oh-boy are these brownies mouth-watering! Chocolate Marshmallow is the gift that keeps on giving, first Chocolate Marshmallow Milk, then Udderly Toasted Milk Stout from the Grist House, now incredibly rich, decadent milk stout brownies topped with a meringue style icing and graham cracker crumbles. The milk stout adds the marshmallow goodness, while deepening the dark chocolate notes. While cake-ier than your typical fudge brownie, these brownies are perfectly moist.  These brownies will certainly not disappoint!

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Serves 12-15. Prep time: 30 minutes Baking time: 30 minutes. Total time: 1 hour.




-1 cup flour

-3/4 dark cocoa powder

-pinch of salt

-8 oz bittersweet chocolate

-3/4 cup white chocolate chips

-6 tbsp butter cut into cubes, room temperature

-1 cup white sugar

-4 eggs room temperature

-12oz Udderly Toasted milk stout, room temperature and foam skimmed off



-4 large egg whites, room temperature

-1 cup granulated sugar

-1/2 tsp cream of tartar *check the video and see what I said I can’t remember

-pinch of salt

-1/2 tsp of vanilla*

-1/2 cup crushed Graham crackers (optional)


Step 1. In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.

Step 2. In a medium bowl, break up bittersweet chocolate into chunks and add white chocolate and butter. Put in microwave on high for one minute. Stir thoroughly. Microwave for an additional thirty seconds and stir. Repeat until all chocolate has melted and is smooth.

Step 3. In a large bowl, beat eggs and sugar together with an electric mixer until light and fluffy, a few minutes. Slowly mix in melted chocolate. Add flour mixture in thirds and mix until just combined.

Step 4. Slowly add Udderly Toasted until batter is thin and we’ll mixed. Pour into a greased 9×13 pan and bake for 25-30 minutes, or until a toothpick can be inserted and moist crumbs come out. Set aside to cool.

*Pro tip: the batter will be much thinner than typical brownie batter.

Step 5. Icing! Fill the bottom of a medium pot with an inch of water and bring to a gentle boil. Place a large, heat-proof bowl over the pot of boiling water. Add the egg whites, sugar, cream of tartar and vanilla. Whisk continuously until mixture heats to 120 degrees. Remove bowl from pot and heat.

Step 6. Continue whisking egg white mixture until stiff peaks form. Pour over cooled brownies and toast with a flame or under the broiler for a minute. Sprinkle with crushed Graham crackers just before serving.

*Pro tip: if you put the graham cracker crumbles on too early they will get soggy by the time it’s served.