Beer Spiked Brownies With Pecan Icing Recipes
BEER BROWNIES
Beer brings a lightness to these brownies that makes them unlike any others you've had. The deep, rich flavors of stout or porter are perfect with chocolate, but if beer isn't your thing, cold coffee is a delicious substitute.
Provided by Claire Thomas : Food Network
Categories dessert
Time 2h20m
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan.
- Sift together the flour and cocoa powder in a medium bowl. Add the salt and stir together.
- Meanwhile, add 2 inches of water to a medium saucepan and bring to a gentle simmer over medium heat. Place the chopped chocolate in a medium heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Stir occasionally until the chocolate is melted and smooth. Remove the bowl from the saucepan and set aside.
- Melt the 1 stick butter in a small saucepan or skillet over medium heat and continue to cook until it just turns golden brown, 4 to 5 minutes. Immediately pour the brown butter into the bowl of chocolate, scraping in the brown bits (to avoid overcooking the butter). Add the beer and stir together.
- Combine the eggs with both sugars in a large bowl. Beat together with an electric mixer on high speed until thick and shiny, about 2 minutes. Continue beating on low speed while adding the flour mixture and wet ingredients in alternating batches. Beat in the vanilla. Do not over mix. Fold in the chocolate chips.
- Pour the batter into the prepared baking pan. Bake until matte all over and a toothpick inserted in the center looks fudgy, but not wet, 40 to 45 minutes.
- Let the brownies cool in the pan before cutting and serving.
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- Preheat oven to 350 degrees F. Line a 9x13 rectangular baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
- In a medium saucepan, add the beer and cook on medium-heat until reduced to about 3/4 cup. Remove from the heat and pour the beer concentrate into a separate bowl. Return the pan back to the stove and add in the butter and chopped chocolate; cook on medium-low, stirring constantly, until melted and smooth. Let cool for about 5 minutes.
- To the melted chocolate, add in the sugar and stir well, followed by the eggs, one at a time, stirring well after each addition, and the vanilla. Add in the flour and cocoa powder, then stir in 1/2 cup of the beer concentrate. Pour the batter into the prepared pan evenly and bake for 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist but not wet crumbs.
- Once the brownies come out of the oven, brush about 2-3 Tablespoons of beer concentrate over the warm brownies. Then prepare your frosting.
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