Beer Battered Brownies Recipes

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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.

BEER-BATTERED BROWNIES



Beer-Battered Brownies image

We dipped bites of Betty Crocker Original Supreme brownies in a beer batter and deep fried them for a crispy, chocolaty treat.

Provided by Inspired Taste

Categories     Dessert

Time 2h40m

Yield 16

Number Of Ingredients 10

1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
1/4 cup water
1/4 cup vegetable oil
1 egg
2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1 teaspoon table salt
1 bottle (12 oz) dark beer, chilled
Vegetable oil for deep frying
1/2 teaspoon coarse sea salt

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, 1/4 cup oil and the egg until well blended. Spread batter in pan.
  • Bake 8-inch pan 38 to 40 minutes, 9-inch pan 34 to 37 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.
  • In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. In medium bowl, mix flour, baking powder, 1 teaspoon salt and the beer with whisk until smooth. Working in small batches, dip brownies into batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.

Nutrition Facts : ServingSize 1 Serving

BEER-SPIKED BROWNIES WITH PECAN ICING



Beer-Spiked Brownies with Pecan Icing image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 to 16 brownies

Number Of Ingredients 17

Cooking spray
1 12-ounce bottle brown ale
2 sticks unsalted butter
1 4-ounce bar semisweet chocolate, chopped
2 cups granulated sugar
4 large eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1/4 cup plus 2 tablespoons brown ale
Pinch of granulated sugar
1 stick unsalted butter
1 cup finely chopped pecans
Pinch of salt
2 tablespoons unsweetened cocoa powder
2 cups confectioners' sugar

Steps:

  • Make the brownies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on the two short ends; coat with cooking spray. Bring the beer to a simmer in a large saucepan over medium heat and cook until reduced to about 1/3 cup, about 15 minutes. Pour into a bowl and set aside.
  • Wipe out the saucepan and add the butter and chopped chocolate. Cook over medium-low heat, stirring, until smooth. Remove from the heat and let cool slightly, about 5 minutes. Add the granulated sugar and eggs and stir until glossy and smooth. Stir in the reduced beer. Add the flour, cocoa powder and salt and stir until no lumps remain. Stir in the chocolate chips.
  • Pour the batter into the prepared pan. Bake until a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer the pan to a rack. Meanwhile, make the glaze: Mix 2 tablespoons beer with the granulated sugar in a small bowl until the sugar is dissolved; spoon or brush over the warm brownies and set aside.
  • Make the icing: Combine the butter, all but 2 tablespoons pecans and the salt in a medium saucepan over medium heat. Cook, stirring, until the butter is melted and the nuts are lightly toasted, about 5 minutes. Add the cocoa powder and stir until smooth. Remove from the heat and add the confectioners' sugar in two batches, alternating with the remaining 1/4 cup beer. Stir until smooth, then pour over the warm brownies and gently spread. Sprinkle with the remaining 2 tablespoons pecans. Let cool completely. Lift the brownies out of the pan using the foil overhang and cut into pieces.

BEER-BATTERED BROCCOLI BITES



Beer-Battered Broccoli Bites image

If you're looking for a way to jazz up everyday veggies, try this super-tasty recipe. It's also delicious with green beans, cauliflower, zucchini or yellow squash.

Provided by By Angie McGowan

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 9

1 cup Gold Medal™ self-rising flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 cup regular or nonalcoholic beer
4 cups fresh broccoli florets
Vegetable oil for deep frying
1/2 cup ranch dressing

Steps:

  • In large bowl, mix flour, garlic powder, onion powder, pepper, cheese and beer with whisk until smooth. Add broccoli; toss until well coated with batter.
  • In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry broccoli in batches 2 to 3 minutes, turning once, until golden brown. Drain on paper towels.
  • Serve warm broccoli bites with ranch dressing for dipping.

Nutrition Facts : ServingSize 1 Serving

BEER BATTER



Beer Batter image

As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter.

Provided by Letty Simmet

Categories     100+ Everyday Cooking Recipes

Time 5m

Yield 8

Number Of Ingredients 5

1 cup all-purpose flour
1 egg, beaten
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 ½ cups beer

Steps:

  • In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

Nutrition Facts : Calories 87.6 calories, Carbohydrate 14 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 11.1 mg, Sugar 0.2 g

TRIPLE CHOCOLATE STOUT BEER BROWNIES



Triple Chocolate Stout Beer Brownies image

Make and share this Triple Chocolate Stout Beer Brownies recipe from Food.com.

Provided by stingo

Categories     Bar Cookie

Time 1h15m

Yield 32 brownies

Number Of Ingredients 10

12 ounces chocolate stout
1 cup cocoa powder, unsweetened
2 cups sugar
1/2 cup butter, melted
2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup white chocolate, chopped
1/2 cup semisweet chocolate, chopped

Steps:

  • Preheat oven to 350°F Line a 13x9x2 baking pan with aluminum foil, letting foil extend 2 inches beyond each short side of pan.
  • In large bowl, whisk together stout and cocoa powder until blended and smooth. Whisk in sugar, butter, vanilla extract and eggs, one at a time. Blend well.
  • Add flour and salt; whisk until batter is smooth. Stir in chocolate chips. Spread mixture in prepared pan, leveling surface with a spatula. Bake 42 to 45 minutes in preheated oven, until top is shiny and dry, and a wooden pick inserted in the center comes out with a few moist crumbs attached. Remove from oven and let cool completely in pan on rack.
  • Lift out brownie from pan by foil ends; transter to cutting board. Cut lengthwise into four strips and crosswise into 8 pieces, making 32 brownies.

BAVARIAN BROWNIES



Bavarian Brownies image

Delicious flavor and easy to make.

Provided by Michele O'Sullivan

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package German chocolate cake mix
⅓ cup milk
¼ cup butter, softened
1 egg
1 cup milk chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a large bowl, combine the cake mix, milk, butter and egg; mix until well blended. Batter will be thick. Stir in the chocolate chips. Stir in the walnuts if desired. Spread the batter evenly into the prepared pan.
  • Bake for 25 to 30 minutes in the preheated oven, until brownies spring back to the touch. Cool before cutting into squares.

Nutrition Facts : Calories 175 calories, Carbohydrate 22.4 g, Cholesterol 15.4 mg, Fat 8.9 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 188.1 mg, Sugar 14.4 g

GUINNESS BROWNIES



Guinness Brownies image

The earthy flavors of stout beer pair perfectly with three kinds of chocolate in these dense, fudgy brownies. You can use bittersweet or semisweet, bars or chips, depending on what you have on hand, but this recipe is at its best using bar chocolate because of its meltability. A sprinkling of milk chocolate chips before baking is a sweet counterpoint to the rich, complex brownies. Do not overbake them: When the brownies are done, they will appear just set in the center and on the verge of underbaked. They'll set further as they cool. Chilling the brownies makes them easier to cut, but allow them to come to room temperature before serving for the best flavor.

Provided by Erin Jeanne McDowell

Categories     snack, cookies and bars, finger foods, dessert

Time 45m

Yield One 9-inch pan (16 brownies)

Number Of Ingredients 12

Nonstick spray
1 1/4 cups/160 grams all-purpose flour
1/3 cup/30 grams unsweetened cocoa powder
1 tablespoon instant espresso powder (optional)
1/2 teaspoon fine sea salt
12 ounces/340 grams finely chopped bar bittersweet or semisweet chocolate
6 tablespoons/85 grams unsalted butter, cut into 1-inch pieces
3/4 cup/150 grams granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 cups/300 milliliters stout beer, at room temperature
8 ounces/225 grams milk chocolate chips (or other chocolate chips, if you prefer)

Steps:

  • Heat the oven to 350 degrees. Lightly grease a 9-by-9-inch pan with nonstick spray, and line with parchment paper, leaving about 1 1/2 inches of excess paper on two sides (these will serve as "handles" to help remove the brownies from the pan later).
  • In a medium bowl, whisk the flour, cocoa powder, espresso powder (if using) and salt to combine; set aside.
  • Fill a medium pot with about 2 inches of water, and bring to a simmer over medium-low heat. Place a large bowl on top of the pot, and add the 12 ounces of chocolate and the butter to the bowl. Heat, stirring occasionally, until the mixture is fully melted and smooth. Add the sugar and continue to heat, stirring constantly, for 1 minute.
  • Remove the bowl from the heat. Use a whisk to mix in the eggs, one at a time, whisking well until each is fully incorporated before adding the next. Whisk in the vanilla.
  • Whisk in half the flour mixture, then gradually whisk in the stout, mixing just until combined. Add the remaining flour/cocoa mixture and whisk just until combined. Do not overmix.
  • Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the surface of the batter, then transfer to the oven and bake until the brownies appear just set in the center, 23 to 30 minutes. They should seem slightly underbaked and will firm up as they cool.
  • Cool completely to room temperature, then transfer to the refrigerator for at least 2 hours. (It's easier to cut the brownies when they're chilled.) Use the parchment "handles" to gently lift the brownies out of the pan, and cut into 16 even pieces. Store brownies in an airtight container at room temperature for up to 1 week.

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