When people think of cooking with beer, they usually think of grilling, stews, chili, etc. People rarely think of baking desserts with beer. Today, Matt and I decided to bake up a delicious treat to help change that mindset.
Here's what you'll need:
- 1 can of stout (440mL is typically what you'll get.) The easy-to-find, all-season stout would be Guiness. However, we strongly recommend supporting your local craft brewery and looking into what options they provide. Unfortunately, stout is considered a winter drink, and therefore most breweries don't have one available at this time. However, keep an eye open late fall/early winter, and you should see a wide selection available. We are huge fans of the Muskoka Double Chocolate Cranberry Stout for this recipe, but other great stouts include (but are not limited to) Mill Street's Cobblestone Stout, Beau's Matt's Sleepy Time or Wellington's Russian Imperial Stout.
- 1 1/2 cups sugar
- 3/4 cup all-purpose flour
- 1 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/4 stick unsalted butter
- 16 ounces of semisweet chocolate
- 3 eggs
Now that you have your ingredients, these are the basic steps:
- Preheat oven to 350 degrees.
- Line a 9x9x2" baking pan with foil, leave overhang.
- Boil stout, reduce down to 1/2 cup.
- Stir 12 ounces chocolate and 2 sticks butter in a medium metal bowl. Set over saucepan of boiling water until fully melted.
- Mix vanilla, eggs and sugar in a large bowl and whisk thoroughly.
- Mix in chocolate/butter blend gradually plus half the reduced stout (1/4 cup.)
- Fold in flour and 1 1/4 salt.
- That's your batter. Pour it into the foil-lined pan.
- Bake batter for approximately 40 minutes. Surface should be starting to crack. Place on cooling rack for 20 minutes.
- While brownies are cooling, stir remaining chocolate (4 ounces) in metal bowl, use same method to melt as earlier.
- Add remaining stout (1/4 cup,) 1/4 teaspoon salt, 2 tablespoons butter and whisk thoroughly.
- Pour glaze over brownies, let cool for about 40 minutes.
- Once cool, cut into bite-sized portions and serve. Recommended to pair with the stout selected for the baking process.
And there you have it. Our venture into baking with beer is complete. Try the recipe out and let us know what you think.
Thanks for reading!
-Matt and James