Leche Mole from Bottle Logic Brewery in Anaheim is one of the more exciting and sought-after beers in the area, just watch people’s eyes get wide when you mention it. It’s no wonder it’s amassed a reputation in such a short time, this beer is delicious. The mocha Mexican milk stout is brewed with vanilla beans, cocoa nibs, coffee and Ancho chilies to give it that beautiful essence of a mole sauce with a milk stout combined in a velvety and complex beer. I was chatting with Brandon Buckner of Bottle Logic at the tasting room and he mentioned that the Leche Mole beer would be amazing in brownies. I haven’t made brownies in a while so… challenge accepted!
As luck would have it, I recently found an amazing recipe from King Arthur Flour for brownies that I modified to suit the flavor profile making these fudgey, cakey brownies really something special.
1 1/2 cups or 3 sticks of unsalted butter, melted
3 3/8 cups or 1 pound of sugar
2 cups of dutch-processed cocoa powder
1 1/2 teaspoons of salt
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of vanilla extract
5 large eggs
2 1/2 cups AP Flour
1 1/2 cups chocolate chips
3/4 cups of Leche Mole beer
1 tablespoon of cinnamon
1 teaspoon of cheyenne
1 teaspoon of ground nutmeg
1/2 teaspoon of ground ginger
1. Heat oven to 350 degrees F. Spray or grease a quarter sheet pan (large cookie sheet with the 1-inch lip around the edges) and set aside.
2. Melt the butter in the microwave until completely melted, add the sugar and whisk together then return to the microwave until it’s hot (110-120 degrees F) but not bubbling and whisk again. This should make the mixture look shiny and that’s what helps the brownies get a fudgey texture and a shiny-yet-crunchy top.
3. Let cool slightly then add in the vanilla, eggs, beer and cocoa powder to the butter mixture and set aside. In a separate large bowl, whisk together the flour, cinnamon, cheyenne, nutmeg, ginger, baking powder, and salt together. Add the butter mixture and mix until incorporated. Fold in the chocolate chips then pour into the prepared sheet pan.
4. Cook for 30 minutes, in the middle of the oven, rotating once during cooking. Make sure the top is cracked and you can smell the brownies. The edges should start to pull a bit away from the corners. Let cool completely before cutting because these brownies are super fudgey and not the most sturdy until cool.
These brownies are so tasty. They were a big hit at Bottle Logic and at the office. People loved the spicy kick and the rich complex flavor profile. These were such a big hit, I might just have a new go-to brownie recipe! Cheers!
Yield: 1 quarter sheet pan, amount depends on how you cut the brownies
Lasts: 1 week in airtight container
Yum!!! 🙂 I love beer brownies and you have inspired me to make Mexican Chocolate brownies again- we have a Mexican Chocolate Stout made by a brewery here in Denver and it is really good in well, everything but brownies and cookies for sure! Thanks for the motivation!
Thanks Lilly! Let me know how they turn out 🙂
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