3 ½ oz dark chocolate (70% cocoa and up)
1 tablespoon instant espresso
8 tablespoons of butter
4 eggs, at room temp
4 eggs, at room temp
1 cup white sugar
1 cup brown sugar, packed
1/4 cup unsweetened cocoa powder (I used Valrhona)
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 cup flour
2 teaspoons vanilla paste (or extract)
2 teaspoons vanilla paste (or extract)
1/2 cup malty beer (I used the Bruery's Rugbrod, a Danish Rye Beer, but a Belgian Quad, a Stout, or a Porter would work)
1 cup semi-sweet chocolate chips
1 cup walnuts, halved and toasted lightly
Preheat oven to 350 and pop in the walnuts until just toasted, about 5 minutes. Sift together the flour, spices, and cocoa powder. Meanwhile, melt the chocolate, instant espresso and butter in a bowl over boiling water, add the beer and stir to combine, then let cool. Beat together the eggs and sugar until thick and shiny. Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix. Fold in the chips. Pour into a buttered and floured 9 x 13 pan and sprinkle the walnuts on top. Bake for 30-35 minutes.
Preheat oven to 350 and pop in the walnuts until just toasted, about 5 minutes. Sift together the flour, spices, and cocoa powder. Meanwhile, melt the chocolate, instant espresso and butter in a bowl over boiling water, add the beer and stir to combine, then let cool. Beat together the eggs and sugar until thick and shiny. Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix. Fold in the chips. Pour into a buttered and floured 9 x 13 pan and sprinkle the walnuts on top. Bake for 30-35 minutes.
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10 comments:
mmm...the bruery has the best beers. try adding their christmas beer "two turtle doves" (providing it's still available) to your mixing bowl when making fresh whipping cream. it's super tasty!
What a fabulous idea! even a two turtle doves ice cream with the hot out of the oven brownies would make an insane sundae. Thanks for the tip!
These sound really interesting. My dad makes his own beer... I'd kind of like to try this with his.
I love your idea for using a home brew, just make sure it has a good deal of malt in it, as I'm not entirely convinced IPA brownies will work out :) I'd love to hear your results if you try them out. PS love your blog!
I just made this recipe but had horrible trouble converting it all to metric measurements, to the point where the resulting batter was too watery! I had to add tons of flour to make it less drippy.
I don't know where I went wrong. I'm crossing fingers now to see whether it turns out alright! Please, could you kindly provide the recipe in metric measurements? :)
Twenty more minutes left...
Hi Ostrich Ink, I'm so sorry you had issues with the conversion! I find that the batter is a bit thinner than normal brownie batter, but certainly not watery. Here's a link that provides cooking measurements in both metric and American measurements: http://botanical.com/botanical/cvcookix.html
Also, cookbooks like The Joy of Cooking usually have a conversion chart in the back, if that's more readily available to you.
Hope this helps!
I've just made these for a friend's birthday party, and they're absolutely amazing! He's a beer-lover, so hopefully they will go down well.
Searched for a beer brownie for St.Paddy's Day and came across your recipe. Had to tweak with what I had on hand (not a whole lot of the chocolate so I improvised). These are a "wow" for sure, will definitely make again and again!
Made these today with 100% cocoa chocolate, nixed the instant espresso and used founders breakfast stout. For the sake of Sharing att multiple events today I baked in cupcake papers. I'm excited to share. Thanks for the recipe.
Not crazy at all! I have been wanting to make some beer brownies :)
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