This past weekend was my husband’s birthday, and don’t even ask me how this happened, but between my parents, in-laws and myself, we managed to throw him three separate parties. Overboard much? Needless to say, it was a great excuse for spending some time in the kitchen and doing a little experimental baking. Unable to decide which dessert to share first, here’s the recipe for my most recent creation: a pan of Kitchy Kitchen’s beer brownies. A fairly simple adapted recipe, these brownies will go fast—especially when paired with an ice cold glass of milk or mountain of vanilla ice cream. Try infusing with Ninkasi’s Vanilla Oatis or your favorite local stout. And because I’m terrible at keeping secrets, stay tuned for a chocolate stout Bundt cake smothered in an uber-rich coffee ganache recipe that I’m saving for a rainy day (I told you I’ve been busy in the kitchen).
Ingredients:
3 ½ ounces semisweet chocolate
8 tablespoons butter, melted
¼ cup unsweetened cocoa powder
1 cup flour
½ teaspoon salt
4 eggs
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
½ cup of Ninkasi Vanilla Oatis or other local stout
1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 350°F. In a double boiler, melt 3 ½ ounces chocolate. Melt the butter in a separate pan, making sure it doesn’t burn. Once the butter has melted, you can mix it into the chocolate.
In a mixing bowl, combine dry ingredients (flour, cocoa powder, and salt) and set aside. In an electric mixer fitted with a paddle attachment, whip together eggs, white sugar and brown sugar until smooth. While the eggs and sugar are mixing, check on your chocolate butter mixture. Once completely melted, add to your egg and sugar mixture. On low speed, continue mixing, adding the beer and vanilla extract.
After all of your wet ingredients have been incorporated, slowly begin adding the flour, cocoa, salt mixture, scraping the sides of the bowl if necessary. Pour your batter into a greased and floured 9”x13” baking pan, and sprinkle remaining chocolate chips on top of batter, distributing evenly.
Bake for about 45 minutes, or until toothpick comes out clean.
These brownies were the perfect finish to my husband’s birthday dinner celebration, but with total prep and bake time running just around one hour, these brownies are simple enough to make for some lazy Sunday snacking.
