Skillet Stout Brownies Recipes

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UNCLE DREW'S SKILLET BROWNIES



Uncle Drew's Skillet Brownies image

A recipe my Uncle Drew brought with him when he visited for our family reunion. I think we made about five batches of these rich, chocolaty goodies over the course of his stay! Top the brownie batter with shredded coconut or nuts if desired.

Provided by tea_leaves

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 55m

Yield 24

Number Of Ingredients 6

¾ cup butter
2 cups white sugar
¾ cup cocoa powder
1 tablespoon vanilla extract
4 eggs, lightly beaten
½ cup all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch oven-proof skillet.
  • Place butter in a microwave-safe bowl; heat in microwave until melted, about 30 seconds. Add sugar and cocoa powder to butter and stir. Heat butter-cocoa mixture in microwave until sugar is dissolved and mixture is smooth, about 30 seconds.
  • Mix vanilla extract into butter-cocoa mixture. Stir eggs into butter-cocoa mixture; add flour and stir until batter is well mixed. Pour batter into the prepared skillet.
  • Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, 40 to 50 minutes.

Nutrition Facts : Calories 144.5 calories, Carbohydrate 20.2 g, Cholesterol 46.3 mg, Fat 7 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 4.1 g, Sodium 53.2 mg, Sugar 16.8 g

SKILLET STOUT BROWNIES



Skillet Stout Brownies image

These stout brownies are so rich and fudgy. I love how quickly they come together. They're perfect for a busy weeknight. -Mandy Naglich, New York, New York

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 11

8 ounces semisweet chocolate, chopped
1 cup butter, cubed
1 cup milk stout beer
1 large egg, room temperature
2 large egg yolks, room temperature
3/4 cup sugar
1/4 cup packed brown sugar
3/4 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt
Vanilla ice cream, optional

Steps:

  • Preheat oven to 350°. Place chocolate in a large bowl. In a 10-in. cast-iron or other ovenproof skillet, combine butter and stout. Bring to a boil; reduce heat. Simmer 10 minutes, stirring constantly. Pour over chocolate; stir with a whisk until smooth. Cool slightly. In another large bowl, beat egg, egg yolks and sugars until blended. Stir in chocolate mixture. In another bowl, mix flour, baking cocoa and salt; gradually add to chocolate mixture, mixing well. , Spread into skillet. Bake until set, 25-30 minutes. Cool completely in skillet on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 363 calories, Fat 24g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 229mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

BEER BROWNIES



Beer Brownies image

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

1 stick (8 tablespoons) unsalted butter, plus more for greasing
1 cup all-purpose flour, plus more for dusting
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
3 1/2 ounces semisweet chocolate, chopped
1/2 cup stout or other dark beer or cold coffee
4 large eggs, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips

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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