|Oatmeal Stout Brownies
Cookbook | Ingredients | Recipes | Beer recipes
Oatmeal Stout Brownies This recipe, created by Joe Stutler, was a national finalist in the 2006 Cooking With Beer Challenge. The malt and oats in the beer enhance the flavor of the chocolate in these delicious brownies. Not overly cakey, not overly fudgey, the texture is nicely balanced. They're also decadently chocolate, and surprisingly light (thanks to the eggs). Great with a fruity beer, such as a lambic (Framboise, yum!).
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder (Dutch-processed preferred)
- ¼ teaspoon salt
- 6 tablespoons unsalted room temperature butter, cut into cubes
- 8 ounces dark bittersweet chocolate, chopped
- ¾ cup white chocolate chips
- 5 large eggs, at room temperature (1 egg is for the topping)
- 1 cup granulated sugar
- 1¼ cups (10 ounces) oatmeal stout beer(room temperature)
- 1 cup semi-sweet chocolate chips
- Preheat oven to 375°F (190°C).
- Line a 9 x 13-inch baking pan with non-stick foil (or grease and flour - or parchment paper; your call).
- In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
- Melt butter, bittersweet chocolate, and white chocolate chips in a double boiler over very low heat, stirring constantly until melted. Remove from heat.
- In a large mixing bowl, beat 4 of the eggs with the sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
- Beat reserved flour mixture into melted chocolate mixture. Whisk in stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
- Pour into prepared baking pan.
- Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in sugar. Beat in vanilla and the remaining egg just until blended.
- Pour cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design.
- Bake 25 to 35 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
- Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving if desired.
Notes, tips, and variations
- Makes 18 (cut ~ 2x3 inch) to 24 (cut ~ 2x2 inch) if cut to dessert size. For finger-food/snack portions you could halve the above dimensions to get 36-48 brownies.
- Plating suggestion: swirl a raspberry lambic reduction sauce (12 oz lambic [reduced to half], 4-6 oz seedless raspberry purée, 2-4 oz turbinado sugar, ½-1 teaspoon corn starch) on the plate, garnish with mint leaves, raspberries, lemon zest.