Recipes
Recipes
Stout Beer Brownies
Get ready for rich, chewy Beacon chocolate brownies with notes of malt and dark chocolate that are sure to be a hit with your guests.
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Ingredients
Yield: 12 portions
For the mashed potatoes:
- 240 ml Stout beer
- 145 g Butter
- 75 g Unsweetened cocoa powder
- 400 g Granulated sugar
- 2 Large eggs
- 5 ml Vanilla extract
- 2,5 ml Salt
- 155g Golden Cloud flour
- 160 g Beacon Dark Chocolate cut into chunks
For the optional topping:
- 60g Confectioners' sugar (for dusting)
- Whipped cream or vanilla ice cream (for serving)
Method
- Preheat your oven to 175°. Grease a 30x22 cm baking pan or line it with parchment paper.
- In a small saucepan, heat the Stout beer and butter over medium heat until the butter is melted. Remove from heat and whisk in the cocoa powder until smooth. Set aside to cool slightly. This step contributes to prevent gluten development later on.
- In a large mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, and salt until well combined.
- Gradually pour the Stout beer mixture into the sugar and egg mixture, stirring until smooth.
- Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the Beacon Dark chocolate chunks until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs clinging to it.
- Remove the brownies from the oven and let them cool completely in the pan on a wire rack.
- Once cooled, cut the brownies into squares. Dust with confectioners' sugar if desired.
- Serve the Stout beer brownies with whipped cream or vanilla ice cream for a delicious treat!
