These rich, cake-like brownies are sure to get you through the rest of winter!
The roasted barley and coffee notes of our new Signature Series Imperial Stout are accentuated in this recipe by the bittersweet chocolate and complimented by a little kick of cayenne on the finish of these decadent treats.
makes 16 brownies
|1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup Shipyard Imperial Stout
3 1/2 ounces bittersweet chocolate
|1 stick unsalted butter
4 large eggs
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
¼ tsp cayenne
Preheat oven to 350 degrees F and prepare a 8”x8” baking dish.
In a large bowl, sift together flour, cocoa powder, and salt.
In a small pan over medium-low heat, reduce the 1 cup of Imperial Stout to about ½ cup of liquid.
Using a double boiler, melt the bittersweet chocolate and butter. Stir until melted. Remove from heat. Add the cayenne. (You can do this in the microwave, but keep a close eye on it and stir frequently as it can burn quickly).
Pour the reduced stout into the chocolate and butter mixture and stir until combined.
In a medium bowl, using a hand mixer, whisk together eggs, sugars, and vanilla extract until thick. Add the chocolate and beer mixture and stir until combined. Add dry ingredients into the wet ingredients and stir until just combined.
Pour the batter into the prepared pan and bake for 30 to 40 minutes or a toothpick pulls out clean from the center.
Remove from the oven and allow to cool completely in the pan before devouring… or don’t…
More about the beer: Shipyard Imperial Stout is the newest addition to our Signature Series line up and a great complement a variety of desserts, meat dishes and hearty winter stews. This pitch-black beer has a complex floral aroma of licorice, espresso, and chocolate. It comes in at 9.5% ABV.
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