Sunday, October 10, 2010

STOUT BROWNIES

The other night I took a Beer and Food pairing class with Jill Simmons at the Sac. Food Co-op. It was great tasting the different styles of beer with foods. Walt Simmons explained the beers and how and why they paired with the dish it was paired with. While everything was good, the desert was out of this world. These Stout brownies are more like a flour less chocolate cake than brownie. The Bison Chocolate Stout that is used in the brownie and also paired with it was surprising, at least for me. I'm not a fan of really dark beer, but this one is pretty good. At first taste it tastes a bit like strong iced coffee, but has a kind of sweet finish. It does pair very well with chocolate but I think it would pair equally as well with something with caramel. We were joking that this would be a great beer for breakfast since it had that coffee like flavor but honestly if you were so inclined it probably would be good paired with anything using maple syrup such as pancakes or waffles. It would be good with sticky buns or even donuts...hmm the possibilities for breakfast are pretty endless. I don't think I'd want a whole bottle of the beer as it is pretty heavy but a small glass with the brownies is perfect.

Stout Brownies
1C all purpose flour
3/4C unsweetened cocoa powder sifted (Green & Black is recommended)
1/4tsp salt
6Tbsp unsalted butter at room temperature, cubed
8 oz. semisweet chocolate, chopped (Dagoba semisweet 59% cacoa, 6oz. bars)
4oz milk chocolate, chopped (Dagoba milk chocolate 37% cacoa, 2oz bars)
4 large eggs at room temperature
1C granulated sugar
1C pecans chopped (optional)
1 1/4C Bison chocolate stout beer
1 1/2C Dagoba chocodrops, 9oz bag (semisweet chocolate chips)

In a large bowl, whisk together flour, cocoa powder, and salt until evenly combined. Melt butter, semisweet and milk chocolates over double boiler, stirring occasionally until melted. Remove top of double boiler and let cool. If you do not have a double boiler put a heat proof bowl over a pot of simmering water-don't let the bottom of the bowl bowl touch the water.

In a stand mixer with paddle attachment, beat eggs and sugar at high speed for 3 minutes until light and fluffy and pale in color. Add melted chocolate mixture, beating until combined (med.speed) Add flour mixture until just combined, mix in stout beer. Stir in pecans and chocolate drops with a rubber spatula.

Pour batter into a 9X13" prepared baking pan (butter pan, line with parchment paper, butter paper and dust with cocoa powder). Bake at 375 degrees for 25-30 minutes on center rack. Let the brownies cool uncovered to room temperature. Unmold and cut into 24 brownies. Dust with powdered sugar (opt) and serve with a scoop of vanilla ice cream, the Bison Chocolate Stout or a big glass of milk.

Now I couldn't find any of the Dagoba milk chocolate at the Co-op when I was getting the ingredients for this and thought I had some at home, but didn't. So I just added 40z. more of the semisweet chocolate. You don't have to use Dagoba(it is expensive) but it does give the brownies a super chocolaty flavor. Also, I don't like nuts in my baked goods, so I sprinkled the nuts on half of the brownies. If your having a chocolate craving..these will certainly cure it.
These have to be one of the best brownies I've had..chocolaty, fudgy, intense!

1 comment:

Peyton Farquhar said...

I shared this on my Facebook page and one of my friends actually tried the recipe. She said the brownies turned out amazing.

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