I’ve been sitting on this idea for a while. It first came to me last summer, when we were at a pub and I noticed a chocolate stout on the menu… Of course I ordered it. It was CHOCOLATE, I had to!… The beer was disappointing but I fell in love with the concept of a chocolate/beer combo… I then promptly forgot about it (beer will do that to you :-)).
It wasn’t until October that I was reminded about baking with beer. Dave and I were browsing the liquor store when my eyes gazed upon a maple stout. This was the beer my unconscious had been waiting for! With great excitement, I scooped up the bottle and scurried to the cashier, ready to make my beer brownies.
Well you know how things go… Being October, I already had Halloween themed treats planned, and the maple stout just didn’t fit in. Then, shortly into November, I started the Christmas goodies. Again, not the right fit… But now, with renewed enthusiasm, and a bottle of maple stout still in my cupboard, I felt the time was finally right to make my “manly” brownies 🙂
I did peek around the internet and discovered that my idea was not at all original (which was disappointing). However, I figure that we can never have too much chocolate, or too many brownies… Beer, perhaps, is another story 😉
Have you tried baking with beer? If so, what did you make?
2/3 cup Stout (I used Cannery Brewing Maple Stout)
3 ounces Semi-Sweet Chocolate Chips (about 1/2 cup)
1/4 cup Margarine
2/3 cup Brown Sugar
1 tsp Vanilla Extract
1 cup Whole Wheat Pastry Flour (or all-purpose flour)
2 tbsp Cocoa Powder
1/2 tsp Baking Powder
2 ounces Semi-Sweet Chocolate Chips (about 1/3 cup, optional)
Measure stout, do not include foam in measurement. Skim off foam or wait until it has dissipated… Pour stout into a pot and bring to a simmer. Simmer until liquid is reduced to 1/3 cup (8 – 10 minutes). If you reduce your liquid too much and it come up a little short (this happened to me), top it up with stout from the bottle. Set aside.
Preheat oven to 350°F.
Line an 8×8-inch square pan with foil and lightly grease the bottom.
In a double boiler, melt the first amount of chocolate and the margarine together, stirring until thoroughly combined and smooth. Stir in the sugar.
Add the reduced stout and vanilla to the chocolate mixture and stir until thoroughly combined.
In a bowl, stir together the flour, cocoa powder, and baking powder. Add to chocolate mixture and stir until moistened.
Scrap batter into baking pan and smooth out to edges of the pan.
Sprinkle second amount of chocolate chips over the top (if you’re using), and bake for 20 – 24 minutes, until an inserted toothpick comes out clean (a few sticky crumbs are ok).
Completely cool before slicing and serving. Even better, when completely cool, cover and allow to rest overnight in your refrigerator. This allows the flavours to really meld and firms up the brownies (making for neater and easier slicing).
Best served at room temperature.
Makes 12 – 16 deliciously dense and chewy brownies.