Raspberry Irish Stout Brownies

There’s no better way to celebrate St. Patrick’s Day than with a rich, fudgy stout brownie that’s full of fresh raspberries and beer.  The stout beer adds a malt note and depth of flavor that’s irresistible.  These raspberry Irish stout brownies will be hit with your entire family.

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Perfect for St. Patrick's Day, a plate of raspberry Irish stout brownies, fresh raspberries, and a glass of milk stout beer.

I adore a dense, fudgy brownie.  None of those cakey brownies for me.  And they should have great flavor without being too sweet.

These raspberryIrish stout brownies are a flavor explosion with layers of sophisticated flavor.  Dark cocoa powder and semi-sweet chocolate are enhanced with vanilla and espresso.  

The milk stout beer brings a subtle richness that’s more subtle in flavor than a Guinness or other traditional stout, and the brown sugar adds a hint of caramel.  

Finally, the raspberries balance out the sweetness of the brown sugar and chocolate and add a fruity, bright finish in your mouth.


  • Flour and salt
  • Dark cocoa powder – I used Ghiradelli Majestic Premium Cocoa Powder
  • Espresso powder – use a quality brand that isn’t too bitter
  • Semi-sweet chocolate – I like Ghiradelli Baking Bar
  • Dark brown sugar
  • Eggs – both whole and egg yolks
  • Beer – I used a Milk stout, but any stout would work, but will change the flavors a bit.
  • Raspberries – fresh or frozen – if frozen, don’t thaw them. 

Perfect for St. Patrick's Day, a plate of raspberry Irish stout brownies, fresh raspberries, and a glass of milk stout beer.


  • Y’all know my rule of thumb is to get the best ingredients that you can afford or find.  For this recipe, that means good quality cocoa powder, vanilla, butter, eggs…you get the picture.
  • Use room temperature ingredients – including the beer. They’ll mix together easier than cold ingredients.
  • When measuring the beer, make sure you let the foam dissipate before pouring it into the batter.  If you have a lot of foam, the measurement will be off.
  • Only mix the ingredients until they are just incorporated. Don’t overbeat the batter.
  • Use a gentle hand to fold in the berries. We want them as intact as possible.


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Perfect for St. Patrick's Day, a plate of raspberry Irish stout brownies, fresh raspberries, and a glass of milk stout beer.


  • Author: Millie Brinkley
  • Total Time: 1 hour, 5 minutes
  • Yield: Serves 12 1x


Perfect for St. Patrick’s Day, these raspberry Irish stout brownies are rich, fudgy, and fruity, with a sophisticated flavor.



1 ¼ cups all-purpose flour

⅓ cup dark cocoa powder

1 teaspoon espresso powder

¼ teaspoon salt

10 ounces semi-sweet chocolate, divided and chopped

6 tablespoons butter, room temperature

1 cup dark brown sugar

1 teaspoon vanilla extract

2 large whole eggs, room temperature

2 large egg yolks, room temperature

1 cup milk stout beer, room temperature

1 cup fresh raspberries


Preheat the oven to 350 degrees.  Grease a 9-inch square baking pan and line the bottom of the pan with parchment paper.  Allow the paper to extend over the sides to make the brownies easier to remove.  Set aside.

In a medium bowl, whisk together the flour, dark cocoa powder, espresso powder, and salt.  Set aside.

In a large glass measuring cup, add ¼ cup of the chopped chocolate and the butter.  Use a microwave to melt them together, stirring after every 30-second interval.  Set aside to cool.

Meanwhile in the bowl of an electric mixer on medium speed, beat together the brown sugar, vanilla, eggs, and egg yolks until well combined and the sugar is dissolved – about 3 minutes.

Add the chocolate mixture and beat until just combined – about 1 minute.

Spoon in half of the flour mixture and beat until just combined.

Pour in the stout, mix in, and then add the remaining flour.  Beat until well mixed.

Fold in the remaining chocolate and the raspberries by hand.

Spread the batter into the prepared pan.

Bake in the preheated oven for 35 minutes or until the top of the brownies looks dry and are firm when touched.  A toothpick inserted into the center will come out with moist bits of fudge, but will not look gooey.  If it looks gooey, bake it a few minutes longer. 

Cool the brownies in the pan set on a wire rack. Run a knife around the edge of the pan and use the parchment paper to lift the brownies from the pan.

Cut into squares.

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Desserts
  • Method: Bake
  • Cuisine: Irish

Keywords: raspberry Irish stout brownies, St. Patrick's Day, Irish recipes, desserts, chocolate, brownies, raspberries, beer brownies, Stout brownies, milk stout beer

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