Brownies are a favorite around my house, but for some reason I don’t make them that often. Perhaps it’s the work to result ratio that deters me. I don’t like the amount of work for the little results compared to cookies or cupcakes, especially if I am looking to entertain and have deserts on hand. I did have a bake sale recently, so I decided I would triple my recipe and make a ton of brownies and use a fantastic complimentary beer in them. Epic Brewing Company makes Big Bad Baptist Imperial Stout which is a 11%ABV monster with notes of chocolate, cherry, oak, and coffee. Sounds like it would make a wonderful addition to brownies.
6 tablespoons unsalted butter
6 oz. dark chocolate
1/4 cup Dutch-process cocoa powder
3/4 cup of AP flour
1/4 teaspoon baking powder
1/4 teaspoon course salt
1 cup sugar
2 large eggs
2 teaspoons beer
1/2 cup almond slivers
1 cup chopped milk chocolate
1. Preheat your oven to 350 degrees F. Butter your brownie pan on the bottom and sides so the brownie mixture won’t stick. Set pan aside.
2. Melt dark chocolate and butter and cocoa powder together and set aside to cool. Using an electric mixer with the whisk attachment mix eggs, sugar and beer until pale. In the meantime, mix the flour and baking soda and salt in a bowl. Once the egg mixture is pale, after about 4 minutes of whisking, add the melted chocolate butter mixture. Then add the flour mixture until just combined.
3. Take bowl off the mixer and fold in the milk chocolate and almond slivers. Pour the brownie batter into the prepared tin and spread with spatula so even and bake for 30-35 mins.
4. Make sure the brownies are done by inserting a toothpick into the thickest center area and having the toothpick come out clean with only a few crumbs. If the toothpick comes out with batter liquid stuck to it, it needs more time. Let cool completely in the tin on a wire rack, and you should be able to lift-out the brownies to cut them into squares.
Yield: 16 small squares or 9 big squares
Lasts: 3-4 days in airtight container
These turned-out delicious. They are rich and thick and chewy with a crunchy texture. I will definitely make these again 🙂
You are a freaking genius. These sound amazing… I really, really want some of that stout (my husband hates stout, but if I injected it into some amazing brownies I reckon he’d be converted!). Is two tsp very prominent? Thanks for sharing!
A little beer goes a long way. I did, however, triple this recipe and hence used 6 teaspoons so I could taste the beer in mine. Feel free to add a few more teaspoons and experiment!
Oh my, this looks brilliant! =D