Peanut Butter Bacon Beer Brownies on the Big Green Egg | Backyard Smoke Show

RECIPE PDF

If you think brownies are good on their own, just wait until you try them with beer, bacon, and peanut butter... all baked on the Big Green Egg. These Peanut Butter Beer Bacon Brownies take everything you love about classic brownies and kick it up with bold flavors, rich texture, and a smoky finish.

They’re baked over live fire for extra depth, topped with crispy bacon, and finished with a dark chocolate stout glaze that’s thick, glossy, and decadent. This is a dessert built for adults, but good luck keeping the kids away.

Why This Recipe Works

This isn’t your average boxed brownie. The addition of Whiskey Barrel Stout replaces the water in the mix, adding a deep chocolate and coffee undertone that complements the sweetness. Peanut butter chips add creamy bursts throughout, while crispy bacon adds a salty crunch to every bite. The finishing sauce brings it all together with a glossy, bittersweet shine.

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Ingredients

For the Brownies:

• 1/2 pound thick-cut bacon, cooked crisp
• One 13x9 box of brownie mix
• 2 eggs
• 1/2 cup vegetable oil
• 1/3 cup Whiskey Barrel Stout (or other dark beer, replaces water)
• 1/3 cup peanut butter chips

For the Chocolate Stout Sauce:

• 3 tablespoons butter
• 1/2 cup Whiskey Barrel Stout
• 2 tablespoons corn syrup
• 1 cup dark chocolate chips

Equipment and Setup

EGGcessories:

• Big Green Egg
• ConvEGGtor
• 9x13 cake pan
• Mixing bowls
• Small saucepan

How to Make It

1. Set Up the Egg

Set up your Big Green Egg for indirect cooking using the convEGGtor, and stabilize the temperature at 350°F.

2. Mix the Batter

In a large mixing bowl, combine the brownie mix, eggs, oil, and Whiskey Barrel Stout. Mix until smooth. Stir in the peanut butter chips.

Grease a 9x13 baking dish and pour in the batter. Sprinkle the crisp bacon evenly over the top.

3. Bake

Place the pan on the cooking grid and bake for 30 to 40 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the brownies are done.

Remove and let cool completely before slicing or glazing.

4. Make the Sauce

In a small saucepan, melt the butter. Stir in the stout and corn syrup, then bring to a gentle boil. Remove from heat and stir in the chocolate chips. Keep stirring until fully melted and smooth.

Let the sauce cool slightly before drizzling over the cooled brownies.

Tips for Success

• Cook the bacon extra crispy so it holds up during baking.
• Use a dark, chocolate-forward beer like a stout or porter for best results.
• Let the brownies cool before adding the sauce, so it doesn’t melt into the top layer.
• Store leftovers in the fridge and warm slightly before serving.
• Add a pinch of sea salt on top of the sauce for extra contrast.

Why Bake on the Big Green Egg

The Big Green Egg creates the perfect environment for baked goods. Its ceramic walls hold heat evenly, giving you consistent results throughout the pan. The indirect setup prevents burning and creates just enough airflow for a beautiful top crust.

Even for dessert, the Egg holds its own. You get the same benefits of an indoor oven, with the added flavor of outdoor cooking.

Final Thoughts

Peanut Butter Beer Bacon Brownies are everything you didn’t know you needed in a dessert. Rich, fudgy, salty, and a little bit smoky. They’re easy to make and impossible to forget.

Fire up the Big Green Egg, crack open a stout, and treat yourself to a dessert that delivers in every bite.