◊Recipes - Desserts

Oatmeal Stout Brownies

The malt and oats in the beer enhance the flavor of the chocolate in these delicious brownies. Not overly cake-ey, not overly fudge-ey, the texture is nicely balanced. They're also decadently chocolate, and surprisingly light. Great with a fruity beer, such as a lambic (Framboise, yum!)
(see the how-to video on YouTube)

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted room temperature butter, cut into cubes
• 8 ounces dark bittersweet chocolate, chopped
• 3/4 cup white chocolate chips
• 4 large eggs, at room temperature
• 1 cup superfine or granulated sugar
• 1-1/4 cups (10 ounces) Oatmeal Stout beer (room temperature)
• 1 cup semi-sweet chocolate chips
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1 large egg

Process:

1. Preheat the oven to 375 degrees F. Grease and flour a 9 x 13-inch baking pan.
2. In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
3. Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
4. In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
5. Beat reserved flour mixture into melted chocolate mixture. Whisk in stout beer. The batter will seem a bit thin. Pour into prepared baking pan.
6. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
7. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in sugar. Beat in vanilla and 1 egg just until blended.
8. Pour cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design.
9. Bake 25 to 35 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
10. Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving if desired.
11. Makes 18 (cut ~ 2x3) to 24 (cut ~ 2x2) if cut to desert size. For finger-food/snack portions you could halve the above dimensions to get 36-48 portions.

Copyright © 2006-2010 Joe Stutler, Joe's Kitchen™. All rights reserved.

top