Disclaimer: this post makes the kind of wild assertions and generalizations about gender and baked goods that I normally abhor.
The inspiration for these brownies comes from the magazine Men’s Journal. (If it’s any consolation, I do not subscribe to Men’s Journal; it belonged to a man.)
The original recipe was lacking in explicit instruction and accuracy, clearly written by and for someone (e.g., A MAN) who had no idea how to bake anything whatsoever. I made some adjustments to the instructions accordingly.
Second, they taste like beer. Baked goods with beer are usually fantastic because the beer plays a subtle role in the overall taste. In these brownies, however, the beer flavor rivals the chocolate. The chocolate and beer duel in your mouth, and yes, I’m leaving that line.
The beer flavor, dare I say it, may be too prominent. Most recipes that include beer call for the beer to be boiled, usually with the cocoa powder, in order to burn off the alcohol. That is not the case with these brownies.
And lastly, they’re not that sweet. The beer overpowers the taste of sugar too.
These brownies are bananas… and by that I mean really intense (no bananas are involved in this recipe). I’m confident most men I know would love these. Ladies, I’m not so sure. lv, molly
P.S. I think I’d really love these brownies if they were served a la mode; I’ll get back to you on whether that improves their palatability to this lady…
Chocolate Stout Brownies
1 1/2 C Rogue Chocolate Stout (or another stout, like Old Rasputin)
6 oz bittersweet chocolate
6 oz milk chocolate
1 stick unsalted butter
1 C brown sugar
4 large eggs @ room temperature
2 C all purpose flour
1 C unsweetened cocoa powder
3/4 tsp kosher salt
Preheat oven to 350 degrees. Butter a 9″ x 13″ pan (or comparably sized) pan.
In medium saucepan or double boiler, melt 3 oz of bittersweet and milk chocolate. Remove from heat, and let cool.
Meanwhile, cream the butter and sugar with an electric mixer. With mixer running, add eggs; then pour stout in a steady stream. Mix in melted chocolate.
Sift the flour, cocoa powder, and salt. Then stir flour mix into egg-chocolate-stout mixture. Stir in the remaining chopped chocolate.
Pour the batter into baking pan, and bake for 35-40 minutes, until a knife stuck into the center comes out semi-clean.