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Rocky Road Stout Brownie Cups

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
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!