Third, Stout need have no balancing sweetness. Guinness, perhaps the most beloved Stout in the world, has none. The Guinness grist is 70% pale malt, 20% flaked barley, and 10% roasted barley. That's it. Now, they mash, so they can get the full body and stuff from the flaked barley. That said, your grist bill does look as if it'll end up a bit thin. I'd add some CaraPils - say a half pound to a pound - to provide some body and mouthfeel. If your extract is Briess, use a half pound. If your extract is any other manufacturer, use more. (Briess include CaraPils in their Gold and Pilsner extracts.)
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Well unfortunately because I am so inpatient I brewed before I was able to read all of your great advice. The beer smelled great. I did cut back on the roasted barley and had a very nice sutle coffee smell. One thing I can not figure out is that I did not have a very dark turnout. At first it was very brown like a brown ale, once I finished and got it cooled and into the primary it has a very dark ruby red red color to it. Still smells and looks great. Hopefully will taste great as well. I just can't figure out why it is not darker.