Rocky Road Stout Brownie Cups

I didn’t want to turn my oven on. I really, really didn’t. It is soooo hot out. Unbearably hot, but sometimes you just crave a brownie, and sometimes you just have to take one for the team. I’ve been wanting to make a rocky road-style “something” here lately, but I just didn’t know what. It’s getting a little late for me to be recipe testing new ice cream recipes, and I thought that my stout brownie cups would be the perfect platform/vessel (or whatever you would like to call it) for all the deliciousness that comes along with something being “rocky road.” Marshmallow, chocolate chips and chopped almonds decorate these little beauties, and it was seriously love at first bite.


I’ve been going crazy, out-of-my-mind, for the past couple of months. Every time I feel like I’m caught up, I realize there was something else I needed to do. This summer has been a whirlwind. I love a good vacation. Trust me, I do, but after those vacations come the stress of being so far behind, and this stress just doesn’t seem to want to subside.

As a result of my overwhelming stress, I have had an incredible amount of “recipe fails” lately. Maybe I’m getting rusty, who knows, but it’s been sucking … pretty badly … lately.

I decided to go back to the basics and make these brownies. I know them. I know them well, and it’s pretty much impossible for me to screw them up. I also just really, really needed a brownie. Man, am I so glad they were a success for my mind, body and soul. Also, I wouldn’t have had anything to share with you today, and I don’t think anyone wants that!

I think I’m beginning to get my groove back, and it’s all thanks to these little bite-sized babies.

These brownies are pretty basic, except for the beer part of course! I love stout in my brownies, and this recipe is a real winner!


Beer Love:
Beer: Left Hand Brewing’s Milk Stout or Milk Stout Nitro
Brewery: Left Hand Brewing
Style: Sweet/Milk Stout
Alcohol Content: 4.9%
Description: In addition to drinking it of course, I love Left Hand’s Milk Stout for cooking and baking. It is literally my go to stout when I’m making brownies, cakes and cookies. It is the perfect flavor enhancer to any sweet dish. Just think: milk and cookies. This is the vibe I get when pairing/cooking with this beer. It is soooo smooth, sweet and sultry with enough body to keep you going back for more. I particularly gravitate towards the Nitro version, as should you. Just remember that when you go to pick up a bottle to cook with, that you buy a second bottle to pair with! Or just do everyone in your household a favor, and buy a 6-pack!


Happy Wednesday! Here is the recipe!


Rocky Road Stout Brownie Cups

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 24 mini brownie cups


  • 8 ounces stout beer
  • 3/4 cup unsalted butter
  • 1/4 cup canola oil
  • 12 ounces semi-sweet chocolate chips
  • 2 tablespoons Nutella
  • 3/4 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 3 large eggs room temperature
  • 1 1/4 cups flour
  • 1/2 cup dark chocolate chips
  • 1/2 cup chopped almonds
  • 1/3 cup mini marshmallows


  • Preheat your oven to 300 degrees F and spray 2 mini muffin pans with non-stick spray or line with paper liners. You may also use 1 normal-sized cupcake pan. Set aside.
  • In a small saucepan, add the beer and bring to a boil over medium-high heat. Reduce the heat and let simmer for 8-10 minutes. Remove from heat and set aside.
  • Create a double boiler by placing a heat-safe bowl over a simmering pot of water, making sure the bottom of the bowl does not touch the water. To the bowl, add the butter, canola oil, semi-sweet chocolate chips and Nutella. Whisk frequently, until the butter and chocolate have melted and the mixture is smooth. Remove from heat, transfer to a large bowl and set aside to cool for a couple of minutes.
  • To the large bowl, add the beer, sugars, vanilla extract, sea salt and baking powder. Whisk until smooth. In another bowl, beat the 3 eggs together and then add them to the larger bowl. Whisk again until smooth. Now, fold in the flour until just moistened. Do not overmix.
  • Pour the brownie batter into your prepared muffin molds. Place in the oven and bake for 30-35 minutes or until a toothpick comes out clean. Remove from heat and set aside to cool completely, about 1 hour.
  • Once the brownies have cooled slightly, top them with dark chocolate chips, chopped almonds and mini marshmallows. Preheat the broiler and place the brownies in the oven for 1-2 minutes or until the marshmallows have toasted lightly. Keep a close eye. The marshmallows can quickly go from lightly toasted to burnt. Remove from oven and let cool for a couple of minutes before serving.
  • The brownies will store in an airtight container for 3-4 days. Enjoy!