Featured Recipe: beerbistro Stout Brownies

My friend Stephen Beaumont and chef Brian Morin over at beerbistro restaurant in Toronto just launched THE beerbistro COOKBOOK. I’ve been perusing it all week and have a list of recipes from it I’m itching to try out. The first half of the book is devoted to beer drinking, beer pouring, beer making and the wide world of beer in general. Stephen’s vast beer knowledge and accessible lingo make it an interesting and compelling read. If you are interested in learning more about beer check out Stephen’s Beaumont’s Beer Blog.

Beer is actually a great ingredient to use in food and the recipes in this book showcase just how adaptable it is. I whipped up the recipe for Stout Brownies in the test kitchen yesterday and they were instantly devoured. I made a few moderations. I didn’t have any oatmeal stout on hand so I used Guinness and substituted walnuts for macadamia nuts. I used a 9” x 9” pan because I didn’t have a 12″ one - they turned out great but I had to cook them about 10 minutes longer.

Stephen and Brian have given me permission to share the recipe with you. Here it is in it’s original form:

Stout Brownies
2 oz (60 g) semi or bittersweet chocolate
2/3 cups (150 ml) unsalted butter
1 ½ oz (45 g) unsweetened cocoa butter
3 large eggs
8 oz (225 g) granulated sugar
4 oz (110 g) all-purpose flour
1/2 oz (15 g) cornstarch
pinch salt
1/3 cup (75 ml) oatmeal stout
½ cup (125 ml) macadamia nuts
½ cup (125 ml) semisweet chocolate chips

• Preheat oven to 325
• Grease a 12-inch square cake pan
• In the top of a double boiler over medium heat or in a bowl suspended over a pot of simmering water, melt chocolate and butter, then stir in cocoa powder. Remove from heat and, if using a double boiler, transfer chocolate mixture to a mixing bowl and let cool.
• In a separate bowl, using an electric mixer, beat eggs and sugar together until thick and fluffy. Gently fold in chocolate mixture.
• In a large mixing bowl, mix together flour, cornstarch, and salt. Add chocolate mixture to flour, mixing until well incorporated, then add beer, nuts, and chocolate chips. Stir until everything is well mixed.
• Transfer mixture to prepared pan and bake for 20-25 minutes. Make sure the centre is still a little loose to ensure the brownies remain moist
  Makes 24, 2” brownies

Here are other beer-related recipes to experiment with in your kitchen:

Beer and Oat Bread

Beer Simmered Steak

Honey and Beer Braised Lamb

Beer Braised Short Ribs

Wheat Beer Steamed Mussels

Pork Tenderloin with Lime Beer Marinade

Beer Battered Fish and Onion Rings

Rib Steak with Beer Garlic and Pepper

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recipe courtesy of THE beerbistro COOKBOOK, Key Porter Books, 2009

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