Beer Brownies Recipes

Steps:

• Make the brownies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on the two short ends; coat with cooking spray. Bring the beer to a simmer in a large saucepan over medium heat and cook until reduced to about 1/3 cup, about 15 minutes. Pour into a bowl and set aside.
• Wipe out the saucepan and add the butter and chopped chocolate. Cook over medium-low heat, stirring, until smooth. Remove from the heat and let cool slightly, about 5 minutes. Add the granulated sugar and eggs and stir until glossy and smooth. Stir in the reduced beer. Add the flour, cocoa powder and salt and stir until no lumps remain. Stir in the chocolate chips.
• Pour the batter into the prepared pan. Bake until a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer the pan to a rack. Meanwhile, make the glaze: Mix 2 tablespoons beer with the granulated sugar in a small bowl until the sugar is dissolved; spoon or brush over the warm brownies and set aside.
• Make the icing: Combine the butter, all but 2 tablespoons pecans and the salt in a medium saucepan over medium heat. Cook, stirring, until the butter is melted and the nuts are lightly toasted, about 5 minutes. Add the cocoa powder and stir until smooth. Remove from the heat and add the confectioners' sugar in two batches, alternating with the remaining 1/4 cup beer. Stir until smooth, then pour over the warm brownies and gently spread. Sprinkle with the remaining 2 tablespoons pecans. Let cool completely. Lift the brownies out of the pan using the foil overhang and cut into pieces.

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan.
• Sift together the flour and cocoa powder in a medium bowl. Add the salt and stir together.
• Meanwhile, add 2 inches of water to a medium saucepan and bring to a gentle simmer over medium heat. Place the chopped chocolate in a medium heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Stir occasionally until the chocolate is melted and smooth. Remove the bowl from the saucepan and set aside.
• Melt the 1 stick butter in a small saucepan or skillet over medium heat and continue to cook until it just turns golden brown, 4 to 5 minutes. Immediately pour the brown butter into the bowl of chocolate, scraping in the brown bits (to avoid overcooking the butter). Add the beer and stir together.
• Combine the eggs with both sugars in a large bowl. Beat together with an electric mixer on high speed until thick and shiny, about 2 minutes. Continue beating on low speed while adding the flour mixture and wet ingredients in alternating batches. Beat in the vanilla. Do not over mix. Fold in the chocolate chips.
• Pour the batter into the prepared baking pan. Bake until matte all over and a toothpick inserted in the center looks fudgy, but not wet, 40 to 45 minutes.
• Let the brownies cool in the pan before cutting and serving.

Steps:

• Beat together eggs and sugar.
• Add oil, beets, cocoa and pudding, mix well.
• Blend in vanilla, flour, soda and salt.
• Bake in greased and floured 11 x 15 x 1" sheet cake pan for 30 minutes at 375.
• Top with chocolate icing or glaze such as Nana Lee's #155392.

Steps:

• Preheat oven to 350°F Line a 13x9x2 baking pan with aluminum foil, letting foil extend 2 inches beyond each short side of pan.
• In large bowl, whisk together stout and cocoa powder until blended and smooth. Whisk in sugar, butter, vanilla extract and eggs, one at a time. Blend well.
• Add flour and salt; whisk until batter is smooth. Stir in chocolate chips. Spread mixture in prepared pan, leveling surface with a spatula. Bake 42 to 45 minutes in preheated oven, until top is shiny and dry, and a wooden pick inserted in the center comes out with a few moist crumbs attached. Remove from oven and let cool completely in pan on rack.
• Lift out brownie from pan by foil ends; transter to cutting board. Cut lengthwise into four strips and crosswise into 8 pieces, making 32 brownies.

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-9-inch pan with nonstick spray, and line with parchment paper, leaving about 1 1/2 inches of excess paper on two sides (these will serve as "handles" to help remove the brownies from the pan later).
• In a medium bowl, whisk the flour, cocoa powder, espresso powder (if using) and salt to combine; set aside.
• Fill a medium pot with about 2 inches of water, and bring to a simmer over medium-low heat. Place a large bowl on top of the pot, and add the 12 ounces of chocolate and the butter to the bowl. Heat, stirring occasionally, until the mixture is fully melted and smooth. Add the sugar and continue to heat, stirring constantly, for 1 minute.
• Remove the bowl from the heat. Use a whisk to mix in the eggs, one at a time, whisking well until each is fully incorporated before adding the next. Whisk in the vanilla.
• Whisk in half the flour mixture, then gradually whisk in the stout, mixing just until combined. Add the remaining flour/cocoa mixture and whisk just until combined. Do not overmix.
• Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the surface of the batter, then transfer to the oven and bake until the brownies appear just set in the center, 23 to 30 minutes. They should seem slightly underbaked and will firm up as they cool.
• Cool completely to room temperature, then transfer to the refrigerator for at least 2 hours. (It's easier to cut the brownies when they're chilled.) Use the parchment "handles" to gently lift the brownies out of the pan, and cut into 16 even pieces. Store brownies in an airtight container at room temperature for up to 1 week.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, 1/4 cup oil and the egg until well blended. Spread batter in pan.
• Bake 8-inch pan 38 to 40 minutes, 9-inch pan 34 to 37 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.
• In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. In medium bowl, mix flour, baking powder, 1 teaspoon salt and the beer with whisk until smooth. Working in small batches, dip brownies into batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.