8th December 2018

#Food & Drink #Youngs

Seven steps to Brownie heaven

8th December 2018

A festive favourite in the Young’s family tree, Double Chocolate Stout has been tickling our taste buds since 1997. Classified as a milk stout, it’s safe to say it’s anything but light. Dark, rich and brewed with real chocolate its mocha after tones make it the perfect accompaniment to a cold winter’s night, and whilst we prefer it relaxing next to a roaring fire it’s certainly no stranger to the kitchen. From savoury to sweet its versatility has made it a go to Stout for chefs and bakers alike. To celebrate National Brownie Day we thought we’d share our favourite Double Chocolate Stout Brownie recipe below.


  • 3 Eggs
  • 100ml Young’s Double Chocolate Stout
  • 165g Dark Chocolate
  • 70g Milk Chocolate
  • Vanilla Essence
  • 300g Caster Sugar
  • Vanilla Essence
  • 85g Plain Flour
  • 15g Coco Powder
  • 185g Butter
  1. Preheat oven to 180°C (160°C fan) and lightly grease and line a square tin with baking parchment.
  2. Melt the chocolate, butter and Double Chocolate Stout over a low heat.
  3. Whisk sugar, eggs and vanilla essence together until creamy and fold into the chocolate mix.
  4. Sieve the flour and cocoa powder gradually into the mixture folding this in as you go.
  5. Pour into your tin and take care to spread it out evenly. Bake for 20-23 minutes.
  6. Serve warm with a scoop of salted caramel ice cream and glass of Young’s Double Chocolate Stout.

Santa has come early, and for a limited time only you will be able to find Young’s Double Chocolate Stout on draft in a selection of our pubs. Not lucky enough to catch it this time? Fear not as you’ll still find it pride of place in our bottled selection all year round.


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