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.
Made with Sebago Brewing Co.’s Local Harvest pale ale, this cheddar pale ale soup blends veggies and harvest-inspired spices to satisfy and warm the soul.
John, a chef and blogger living in Rome, Italy, shares his recipe for a rich mussel soup. Recreate this recipe with your favorite American wheat ale and serve with your favorite local bread.
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