Beer is good. Brownies are good. But beer brownies? How does it get any better than this? Made with dark stout beer, these are sure to be one hell of a treat.
Bet you can’t have just one. Actually, I wonder how many it would take to get drunk? Probably a lot, but thats a challenge I’m willing to accept.
Ingredients:
For the beer brownies:
- 1 cup dark beer (I used coffee stout)
- 1 stick unsalted butter
- 1/2 cup + 1 tablespoon unsweetened cocoa powder
- 1 cup + 2 tablespoons granulated sugar
- 2 ounces unsweetened chocolate, chopped (optional)
- 1 large egg white
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
For the frosting:
- 6 tablespoons unsalted butter, softened
- 1 cup powdered sugar
Directions:
- First, make the beer concentrate: add the beer to a small saucepan and boil until it reduces to 1/3 cup. It will take about 20 minutes. Keep an eye on it to prevent boiling-over.
- Preheat the oven to 325, and line a 9 x 5-inch loaf pan with parchment paper.
- In a microwave-safe bowl, combine the butter, cocoa powder, sugar, and unsweetened chocolate (if using). Microwave on HIGH for 30 seconds. Stir, and microwave for another 30 seconds.
- Let the mixture cool for 1 minute.
- Stir in 4 tablespoons of the beer concentrate, the egg white, vanilla and salt.
- Finally, stir in the flour and stir for 50 strokes to incorporate and activate the gluten in the flour.
- Pour the mixture into the loaf pan and bake for 40-45 minutes. It’s done when the surface is dry and a toothpick inserted has only moist crumbs sticking to it. Let cool.
- Once the brownies are cool, make the frosting: beat together the softened butter and powdered sugar until combined.
- Beat in the remaining beer concentrate (1 tablespoon).
- Frost the brownies and serve.
YUM! Photos and recipe via DessertForTwo.com.
