Chocolate lovers be warned, these brownies are moist, fudgy, and deeply chocolaty. If you're having trouble finding a coffee stout, substitute 2 ounces sweet stout mixed with 1 ounce brewed espresso.
Stir stout mixture into saucepan by thirds, alternating with flour by 1/3 cupfuls, and batter is just blended. Stir in nuts if desired. Do not over-beat.
Scrape batter into prepared 9-inch-square metal pan and bake at 325°F for about 1 hour.
Let cool to lukewarm before slicing.
Use a knife dipped in warm water and wipe clean with each slice. Otherwise, because of the very fudgy texture, the brownies will clump.
Beer and breakfast in the morning? Sure, why not!? This sweet breakfast of french toast with a warm blueberry stout compote pairs perfectly with your favorite coffee stout.
This pumpkin ale mac and cheese is both visually impactful (think Halloween) and rich in flavor. Sharp cheddar cheese is blended with fragrant pumpkin ale and color enhanced with smoked paprika and turmeric. The macaroni part is played by organic black bean flour rotini (feel free to substitute with an alternative black colored pasta).
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