We all deserve a moment to feel elegant, a moment to savor the tastes on our palate and appreciate the unique flavors dancing around on our tongues.

Or, perhaps we just need an excuse to devour a bunch of brownies.

Whatever your reason may be, these brownies are definitely grown-up versions of traditional sugaroverloaded sweet treats. I find them to be sophisticated.

But then again I did eat three in one day…

It’s these brownies that make you say “I’m only going to have a bite” to “I’ll stop at brownie number two three.”

It’s these brownies that deserve some time taken out of your busy schedule to relax and enjoy the world we live in and reflect on life’s little wonders.

They don’t need to be accompanied by anything, no frosting, no sprinkles, no accessory sugar pairings that may make or break other certain brownie recipes.

Editing pictures of these brownies made me go grab one from the fridge and savor each and every bite. I would have to say that these are the best damn tastin’ brownies I’ve ever made, in my opinion of course. I do acknowledge that my palate may be different than yours, but nevertheless these brownies are fudgy, chocolately, and filled with stout goodness. Wouldn’t hurt to try ’em out :)

The coffee flavor was very subtle here, so add a bit more if you want a stronger mocha taste.

I used Young’s Double Chocolate Stout, I’m sure any could be used. No, these brownies will not get you tipsy (sorry).



As adapted from: Vegetarian Ventures (Much, much thanks Shelly for posting this recipe!!!! Her picture makes me crave another one right about now)




1 cup whole wheat pastry flour

3/4 cup unsweetened cocoa powder

1 cup coconut palm sugar

1/4 teaspoon sea salt

1.5 tsp ground coffee



1/3 cup virgin/unrefined coconut oil

1/2 cup soy yogurt*

1/2 cup chocolate stout

1 teaspoon vanilla extract


Mix in:

1/2 cup vegan chocolate chips


*If you use vanilla yogurt you can omit the vanilla extract.



1. Preheat the oven to 325 degrees F

2. Line an 8×8 pan with parchment paper

3. Combine all dry ingredients together in a large mixing bowl.

4. Combine all wet ingredients in a separate mixing bowl.

5. Carefully incorporate the wet ingredients into the dry, then add in the chocolate chips.

6. Spread mixture into pan and bake for approximately 30 minutes

7. Let cool a bit and eat! May be served warm or cold. I found the flavor gets more awesome after being in the fridge for a day or two.

*Heed: these will be very fudgey so don’t mistake that for being undercooked! I did at first and baked for 40 minutes, still came out wonderful (which means they will taste even better for you when you don’t overcook them!!) but next time I would bake for only 35 minutes max. They will still be hot when you take ’em out of the oven, thus cook for a bit longer too.

These taste best shared with another <3








  1. Danielle

    MMMM… such good brownies! And they look good too :)

  2. Luscious!! I’ve been hanging onto a chocolate-stout recipe for ages and I keep forgetting to pick up the brew to make it! This makes me want to run to the store right now!

  3. These look and sound amazing! What a pairing with the stout, and perfect that they are healthified as well! Hope you have a wonderful Holiday week Bridget :)!

  4. This brownie looks so delicious !! I love stouts and chocolate together:) !!

  5. I love chocolate and chocolate stout together! I’ve made some chocolate stout brownies with chocolate frosting, and those are pretty awesome, so I can only imagine how yummy these are! :)

  6. Rose

    I just had a question about coconut oil. This is my first time using it, and I didn’t expect it to be solid. I melted it and mixed it into the recipe. Is that how people normally work with coconut oil in baking? Also, is there a huge difference between refined and unrefined coconut oil? I know refined isn’t supposed to hold onto coconut flavor, but is there any reason to prefer unrefined over refined or vice versa?

    • Hi rose, so glad you inquired! Normally I incorporate my coconut oil as is, so either solid or liquid depending on the temperature or preference for specific recipe. Coconut oil solidifies at 76 degrees Fahrenheit. If you want to melt the oil, I would recommend placing it in a bowl, then placing that in a slightly larger bowl filled with hot water, i.e. simliar to a double boiler. This will melt the oil without destroying the nutrients. There is a difference between refined and unrefined! Refined is more processed, less coconut flavor and decreased nutrients. Unrefined coconut oil is good for heating up to 350 degrees F. It retains the nutrients. You want to go for “cold processed” “virgin” “unrefined” etc. May be more pricey, but I feel it’s worth it. You’ll notice the unrefined coconut oil has a stronger coconut oil smell/taste. If you are not a fan of this, I would have to recommend another type of oil rather than using the refined coconut oil.

      Here’s an informative site to support my statements

      Please do let me know if you have any more questions, glad to help :)

  7. Danielle

    I finally got around to making these and they’re so amazing. I’m trying not to keep eating them! I made a few subs to use what I had on hand (plus I’m allergic to coconut). I used sunflower oil in place of the coconut oil and a dark brown sugar for the coconut palm sugar. I also went with a vanilla soy yogurt so I omitted the vanilla extract. I didn’t have any parcent paper so I just used cooking spray to grease my 6×8 inch glass pan. I also used bittersweet chocolate chips. Terrific recipe, Bridget! Thanks!