What's better than a regular brownie sundae? This one. The stout beer this brownie recipe calls for brings out the rich chocolate flavor with a hint of malt. Paired with the creamy toasted marshmallow flavor of Tillamook Campfire Peanut Butter Cup Ice Cream for a decadent duo.
Pre-heat oven to 350°F (177°C). In a large mixing bowl, crack and whisk eggs together. Add oil, sugar, and vanilla extract and stir until combined.
In a separate bowl, sift together the flour, salt and baking powder, removing any clumps.
In a third mixing bowl, place chocolate chips, cocoa powder, and butter and set aside.
In a small pot over medium-high heat, bring beer to a boil on the stove. Keep an eye on the beer as it heats, stirring occasionally to avoid bubbling over. Once boiling, carefully pour over chocolate chips, cocoa powder and butter. Whisk vigorously until chocolate chips and butter have melted, and all cocoa powder is fully integrated into a smooth silky mixture that has cooled slightly.
Slowly pour chocolate mixture in with the wet ingredients bowl. Do this slowly and mix throughout to be careful not to heat-shock the eggs. Mix until fully incorporated.
In three parts, add the flour mixture into the wet ingredients bowl. Mix with a spatula until batter is consistent and there are no flour air pockets.
Spray baking pan heavily with cooking spray. Pour batter into an 11” x 7” baking pan and bake for 30 minutes before rotating pan in oven and baking for another 30 minutes. Check with a toothpick and if there is batter on the toothpick, bake for additional 5-minute intervals until toothpick comes out clean.
Need to use a different size pan? You got it. You may need to adjust the cook time – adding if you’re using a smaller pan for thicker brownies or shortening cook time if you’re using something larger for thinner brownies. An 8” x 8” pan will yield extra thick and fudgy brownies
Remove pan from oven and cool for 30 minutes on the counter. Cool for an additional hour in the fridge, then remove and cut into 15 pieces with a knife. Store in a cool area until ready to eat.
If experiencing a fudgy or crumbly break when cutting brownies, try dipping knife in hot water before cutting.
Serve with a large scoop of Tillamook Campfire Peanut Butter Cup Ice Cream on top, and a drizzle of chocolate syrup if you like.
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Tillamook Extra Creamy Unsalted Butter
Tillamook Campfire Peanut Butter Cup
Meet our recipe partner
10 Barrel Portland
10 Barrel Brewing Portland is helping us cheer on the Portland Timbers this season with a special game day menu featuring Tillamook products. During all matches in the 2025 regular season, visit the pub and order off the $4 Tillamook menu to try dishes like this one. Come for the game, stay for our winning dairy.
