FUDGY STOUT BROWNIES
This easy recipe uses beer and flakes of sea salt to enhances your favorite chocolate brownies.
Categories brownie recipes fudgy brownies stout brownies beer brownies fudge brownie recipes dessert recipes brownies desserts for groups chocolate dessert
Time 2h20m
Yield 16
Number Of Ingredients 11
Steps:
- Cook beer in a medium saucepan over medium heat until reduced to 1/2 cup, 20 to 25 minutes. Cool 15 minutes.
- Preheat oven to 350°F. Line bottom and sides of a 9-inch pan with aluminum foil, leaving a 2-inch overhang on 2 sides; grease foil with cooking spray.
- Microwave 6 ounces chocolate and butter in a large microwave-safe bowl until melted and smooth, stirring at 30-second intervals, 1 1/2 to 2 minutes.
- Whisk in sugars until combined. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in reduced beer, vanilla, and 1/2 teaspoon salt. Whisk in flour and cocoa just until combined. Pour mixture into prepared pan, and sprinkle with remaining 2 ounces chocolate and remaining 1/2 teaspoon salt.
- Bake until a toothpick inserted in center comes out with a few moist crumbs clinging, 30 to 35 minutes. Cool completely on a wire rack. Use foil to lift brownies from pan. Gently remove foil, and cut brownies into 16 squares.
FUDGY BROWNIES
Indulge in these glorious brownies with a crispy top and soft, fudgy centre. They contain pretzels and nuts too, for added flavour and texture
Provided by Helena Busiakiewicz
Categories Dessert
Time 55m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Butter a 20cm square tin and line with baking parchment. Melt the butter and chocolate in a large heatproof bowl in 30-second bursts in the microwave until the mixture is smooth and glossy. Alternatively, set the bowl over a pan of simmering water, ensuring the base doesn't touch the water, and stir until smooth. Leave to cool slightly.
- Whisk the sugar and eggs together in a bowl using an electric whisk until the mixture has doubled in volume and a ribbon holds for 3 seconds when you lift out the beaters. Scrape the cooled chocolate mixture into the egg mixture, and fold gently until well-combined.
- Sift in the cocoa powder, flour and a pinch of salt. Mix to combine, then fold in most of the milk chocolate, pretzels and nuts, reserving some for the top. Scrape the batter into the prepared tin and scatter with the reserved chocolate, pretzels and nuts. Bake on the middle shelf of the oven for 25 mins until just set with a shiny top and gentle wobble in the middle. Leave to cool completely in the tin, then slice and serve.
Nutrition Facts : Calories 1043 calories, Fat 62 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 76 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 0.62 milligram of sodium
SKILLET STOUT BROWNIES
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
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.
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FUDGY STOUT BROWNIES - BURRATA AND BUBBLES
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Ratings 72Category DessertsCuisine AmericanTotal Time 50 mins
- Heat oven to 350 degrees, spray a 9-inch-by-13-inch pan with cooking spray and line it with parchment paper. The cooking spray helps the parchment stay in place.
- In a microwave-safe bowl, combine the semi-sweet chocolate, butter and espresso powder. Microwave in a 15-second interval and stir. Repeat until the chocolate and butter are fully melted and the mixture is smooth.
- Whisk in the white and dark brown sugars until combined. Stir in beer and allow the mixture to cool for a few minutes.
- While the chocolate mixture cools, stir together flour, cocoa powder and salt in a separate bowl.
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- Preheat oven to 350°. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium sauce- pan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout.
- Stir 12 oz. chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.
- Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4 tsp. salt. Pour batter into prepared pan.
- Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. Stir remaining 4 oz. chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2 Tbsp. butter, and 1/4 tsp. salt; whisk until well blended.
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