Chocolaty Beer Brownies
We love our beer, so it’s no surprise that any time we can use some of our craft brew in the kitchen, we can’t resist. As Valentine’s Day approached, we decided to try out a recipe from The Kitchy Kitchen blog that called for dark beer. With an ample supply of stout and doppelbock on hand, we threw on our aprons, popped open a few beers and headed to the kitchen. These brownies are light and fluffy thanks to the beer and plenty chocolaty!
1 cup all purpose flour
1/4 cup unsweetened cocoa powder (We used MaMa Jean’s Dutch cocoa powder, which we swear tastes better than anything we’ve ever used.)
1/2 teaspoon Kosher salt
3 1/2 ounces semi sweet chocolate
8 tablespoons of butter, browned
1/2 cup stout (we experimented with our Double Track Dopplebock and the Mudhouse Coffee Stout, and both turned out great.)
1 cup white sugar
1 cup brown sugar, packed
2 teaspoons vanilla extract
1. Preheat oven to 350 F
2. Sift together the flour, cocoa powder and salt
3. Melt the chocolate in a double boiler
4. In a small pan over medium heat, melt the butter until golden brown. Pour the browned butter into the melted chocolate, then add the beer.
5. In an electric mixer, beat the eggs and sugar until the mixture is thick and shiny. Continue beating on low while adding the flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix.
6. Pour the batter into a buttered and floured 9 x 13 pan. Bake for 40-45 minutes.