Monday, 25 April 2016

Beers with Peps: Recipe- Boozy Brownies

Time for another beer inspired recipe. This time it's the turn of the humble but moreish chocolate brownies. For this chocoholic treat I'm pairing/baking it with Nita's Mr. Brown goes Coconuts. It's from a local Ottawa brewery so may not be readily available everywhere. So if you can not find this then I recommend picking a sweet chocolate stout beer (like a milk stout). If you don't fancy beer you can always use coffee for a bit of a flavor kick. As always this is adapted from a commonly found recipe. 
Total time: 45-60 minutes Prep: 15 minutes Cooking time: 30-45 minutes
Ingredients
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 3 1/2 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup stout or other dark beer, or cold coffee
  • 4 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup semi-sweet chocolate chips
Ingredients including Nita Brewery Mr.Brown goes Coconuts.
Instructions
  1. Place a rack in the center of the oven and preheat oven to 350 degrees F. Butter and flour a 9 x 13-inch baking pan. Set aside.
  2. In a medium bowl, sift together flour, cocoa powder, and salt.
    Flour, Coco, salt mixture
  3. Melt the chocolate in a heatproof bowl over a pot of boiling water. In a small pan over medium heat, melt the butter until it just turns golden brown, about 5 minutes. Pour the brown butter into the chocolate and stir until combined. Remove the bowl from the heat and stir in the stour (or coffee).
    Chocolate butter mix
  4. In a separate medium bowl, whisk together eggs and sugars until thick, about 2 minutes. Add the chocolate mixture and whisk to combine. Add the wet ingredients to the dry ingredients and stir until all of the ingredients are well combined. Fold in the chocolate chips.
    More chocolate
  5. Pour into the prepared pan and bake for 35 to 40 minutes or until the edges are firm and the center is set. Remove from the oven and allow to cool completely in the pan before slicing.
    Wet mix
  6. Slice into 12 large or 24 small brownies.
    Fresh out the oven.
  7. To store, cover the pan in plastic wrap and keep on the counter for up to one week.


Not going to lie, these did not last long! The coconut flavor came through beautifully and made them moist and sticky. I can't wait to make more, I'm thinking of trying it out with a chilli infused beer next so watch this space.
If you've made these drop me a comment below or better let sent me a picture on: 

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