Skillet Stout Brownies Recipes

FUDGE BROWNIE PIE

Steps:

• In a large bowl, beat sugar and butter. Add eggs and vanilla; mix well. Add flour, cocoa and salt. Stir in nuts., Pour into a greased 9-in. pie pan or ovenproof skillet. Bake at 350° until almost set, 25-30 minutes. Serve with whipped cream and strawberries if desired.

CHOCOLATE STOUT BROWNIES

Steps:

• Preheat oven to 350F. Line an 8x8 pan with parchment paper.
• In a large saucepan, melt together the butter and unsweetened chocolate.
• Remove from the heat and whisk in the cocoa, sugar, and salt (mixture will be grainy - keep going).
• Beat in the egg and vanilla then whisk in the beer.
• Switch to a rubber spatula then stir in the flour and chocolate chips, being careful not to overwork the batter.
• Spread the batter into the pan and bake for 25-30 minutes or the edges pull away from the pan and the middle no longer looks wet. Cool completely.
• Once the brownies are cool, make the glaze: In a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water), melt together the semisweet chocolate and butter until smooth. Spread on top of the brownies and let harden before serving (you can chill in the refrigerator to speed up the process). Store in an airtight container for up to 1 week.

STOUT BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8- or 9-inch square pan with shortening or cooking spray. In medium bowl, stir all ingredients except frosting until well blended. Spread in pan.
• Bake 8-inch pan 35 to 38 minutes, 9-inch pan 28 to 31 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
• Spread frosting evenly over brownies. Cut into 4 rows by 4 rows.