Black and Tan Brownies Recipe Video
Found on page 39 of Entertaining with Booze: Designer Drinks, Fabulous Food & Inspired Ideas For Your Next Party, by Ryan Jennings & David Steele
Summary
Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientChocolate
Ingredients
1 cup (250 mL) all-purpose flour
• 3/4 cup (175 mL) cocoa powder
• 1/4 tsp (1mL) salt
• 1/3 cup + 1 Tbsp (90mL) unsalted utter, cubed
• 8 oz (250g) bittersweet chocolate, chopped
• 3 oz (75g) white chocolate, chopped
• 4 eggs, at room temperature
• 1 cup (250 mL) granulated sugar
• 1/2 cup (125 mL) chopped pecans (optional)
• 1 1/4 cups (300 mL) stout, such as Guinness
• 1 1/2 cups (375mL) peanut butter chips
• 1/4 cup (50 mL) ale
Directions
* Preheat oven to 375ºF (190ºC). Grease and flour a 9X13 (3.5L) baking pan or line it with parchment paper.
• Whisk together the flour, cocoa and salt in a medium bowl; set aside.
* Melt the butter, bittersweet chocolate and white chocolate in a glass or metal bowl over a pot of gently simmer water, stirring constantly.
* Remove from heat.
* In a separate bowl, beat the eggs and sugar on high speed for 3 minutes.
* Slowly add the melted chocolate mixture and beat until combined.
* Stir in the flour mixture and chopped pecans (if using) until just combined.
* Do not overmix.
* Stir in the stout (batter will be very runny).
* Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted near the edge comes out clean.
* Do not overbake. The centre should be soft.
* Let the brownies cool completely before frosting.
Frosting:
* Melt the peanut butter chips and ale together in a glass or metal bowl placed over a pot of gently simmering water, stirring until smooth.
* Spoon dollops of the frosting onto the cooled brownies and spread evenly overtop, working quickly before the frosting hardens.
* Cut the cooled brownies into squares.
Brownies can be made up to 2 days in advance and they stay moist for up to 5 days.
For more information please visit: www.legourmet.tv
This video is a creation of Legourmettv. You can visit legourmet for complete recipes, and more videos.
• Whisk together the flour, cocoa and salt in a medium bowl; set aside.
* Melt the butter, bittersweet chocolate and white chocolate in a glass or metal bowl over a pot of gently simmer water, stirring constantly.
* Remove from heat.
* In a separate bowl, beat the eggs and sugar on high speed for 3 minutes.
* Slowly add the melted chocolate mixture and beat until combined.
* Stir in the flour mixture and chopped pecans (if using) until just combined.
* Do not overmix.
* Stir in the stout (batter will be very runny).
* Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted near the edge comes out clean.
* Do not overbake. The centre should be soft.
* Let the brownies cool completely before frosting.
Frosting:
* Melt the peanut butter chips and ale together in a glass or metal bowl placed over a pot of gently simmering water, stirring until smooth.
* Spoon dollops of the frosting onto the cooled brownies and spread evenly overtop, working quickly before the frosting hardens.
* Cut the cooled brownies into squares.
Brownies can be made up to 2 days in advance and they stay moist for up to 5 days.
For more information please visit: www.legourmet.tv
This video is a creation of Legourmettv. You can visit legourmet for complete recipes, and more videos.
