J’Something’s Stout Brownies


The thing about this time of the year is that people come to visit from far away places and it is polite and part of our culture to offer them refreshments.   In addition to that, everyone is in a cheery mood, take for instance my neighbour she is baking desserts and sharing with everyone at the complex.  The kids love her bakes and it sort of a cute surprise for the adults  – imagine just having homemade goodies sent to your doorstep without even placing an order type of thing!  Ke Dezemba stru bob.


I love these Stout Brownies by J’Something for that reason.  You can bake them and keep for visitors – they would be perfect to serve with a good cup of tea.  Or you can be like my neighbour and share with the people around you.  Somethings are better when shared.

“… Castle Chocolate Milk Stout adds an amazing flavour component to these brownies, which are strictly for the grown-ups!” said J’Something.  Happy baking and remember not to share these with the kids!  😉


J'something Stout Brownies



Difficulty: Very easy  Serves: 6 to 8  Hands-on Time: 20 min  Total time: 40 min  Oven: 180°C




For the Brownies: 

  • ¼ cup Vegetable Oil
  • 2 ¼ cups Brown Sugar
  • 1 teaspoon Vanilla Essence
  • ½ cup Castle Milk Stout Chocolate Infused
  • 2 large Eggs
  • 1 ¼ cups Flour
  • ¾ cup Cocoa Powder
  • 1 cup Macadamia Nuts, roughly chopped


For the Ganache: 

  • 100g White or Caramel Chocolate chips
  • 60ml (4 Tbsp) Peanut Butter [caramel peanut butter is the best]
  • 15ml (1 Tbsp) Butter
  • 5ml (1 tsp) Caramel Essence
  • 30ml (2 Tbsp) Castle Milk Stout Chocolate Infused
  • 15ml (1 Tbsp) Icing Sugar
  • 2 heaped Tablespoon Heavy Cream





  • For the Brownies:  Preheat oven to 180°C and grease a square baking tray that’s about 22cm x 22cm in size.
  • Mix oil, Castle Milk Stout, sugar and vanilla essence together in a bowl.
  • Once combined mix in 1 egg at a time then add flour and cocoa and whisk until smooth.
  • Add the macadamia nuts and stir through. Pour mixture into your greased baking tray.
  • Bake for 25 minutes – it needs to pull away from the sides of the baking tray but be a little undercooked in the middle.
  • Cool for 10 minutes and remove by tipping over onto a cooling rack.
  • Cut into squares and allow to cool through.
  • For the Ganache: Place a glass bowl over a pot of simmering water, making sure the water doesn’t touch the bowl.
  • Add the chocolate chips, peanut butter, butter, caramel essence, Castle Milk Stout and icing sugar to the glass bowl sitting over the pot of simmering water and stir until mixture is melted, smooth and glossy.
  • Take the bowl off the heat and fold in the cream.
  • Smooth ganache onto brownies before it gets too cold or sets.


J'something Stout Brownies


You may also be interested in this recipe by J’Something 👉>https://www.mzansistylecuisine.co.za/jsomethings-stout-root-fries-and-stout-lamb-chops/

About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comment ( 1 )

  • Sindisiwe Phesheya

    Hi J something

    Your chocolate milk stout brownies looks interesting can’t wait to try it.

    I host dinner parties, bridal and social gatherings for a living & I feel like these chocolate brownies may go very well with a short of Amarulla Cream Brûlée on a side for a dessert…

    Thanks for sharing the recipe!

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