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Thursday, November 13, 2014

Winter Grind Brownies with Squashed Glaze


When I saw that Mother's Brewing Company was having a recipe contest, I knew I wanted to submit a beer brownie recipe. Chocolate and beer are two of my favorite things! Mother's is a local favorite of mine, but my absolute favorite beer they make is Winter Grind coffee stout. It's great for winter months as the name suggests, and the coffee flavor is prominent, but not overpowering. I decided to go with a Squashed chocolate pumpkin porter glaze, because duh, chocolate and pumpkin. It may seem like these brownies have a lot going on, but the flavors work well together and are ten times better than any brownie that comes from a box. Here's the instructions, recipe follows!

Preheat oven to 350 degrees, grease 9 x 13 pan, set aside. Mix flour, cocoa, and salt together in small mixing bowl.


Open a beer for yourself because you do have at least five of them you won't be needing in this recipe. 

In double boiler, melt butter and semi sweet chocolate. You'll only need 3/4 of the 4oz chocolate package. Feel free to eat the rest, because hey, you deserve it. While that's melting beat together sugar, brown sugar, and eggs with electric mixer high speed until thoroughly mixed, then add in vanilla. Once butter/chocolate mixture is nice and melty, stir in the Winter Grind and chilled coffee. Once mixed, add to other wet ingredients in large bowl. Stir in flour mixture until combined, but be careful not to over mix. Fold in chocolate chips. Pour in a 9 x 13 baking dish and put in the oven.


Bake for 30-35 minutes until a toothpick comes out clean. Or a cocktail umbrella because you're out of toothpicks.

While the brownies are baking, start making the glaze.

Heat Squashed in small saucepan for about 10 minutes, make sure you watch it closely, as it gets pretty frothy.

Whisk powdered sugar and Squashed in small bowl, add pumpkin pie spice. Add a splash of heavy cream to the desired consistency, it should look something like this. 


Pour over brownies and serve with a delicious, local, craft beer!



For the brownies:

Ingredients:
1 3/4 cup flour
1/3 cup cocoa
1/2 tsp salt
1/2 cup (1 stick) butter
3 oz semi-sweet chocolate
3 eggs
1 cup sugar
1/4 cup brown sugar
1 1/2 tsp vanilla
1 cup Winter Grind coffee stout
1/2 cup chilled strong brewed coffee
1 cup chocolate chips (I used mini chocolate chips!)

1. Preheat oven to 350 degrees, grease 9 x 13 pan, set aside.
2. Mix flour, cocoa, and salt together in small mixing bowl.
3. In double boiler, melt butter and semi sweet chocolate.
4. In a large bowl, beat together sugar, brown sugar, and eggs with electric mixer high speed until thoroughly mixed, then add in vanilla.
5. Once butter/chocolate mixture is nice and melty, stir in the Winter Grind and chilled coffee. Once mixed, add to other wet ingredients in large bowl.
6. Stir in flour mixture until combined, but be careful not to over mix. Fold in chocolate chips.
7. Pour mixture into the greased pan and bake for 30-35 minutes until a toothpick comes out clean!


For the Glaze:

1/2 cup Squashed chocolate pumpkin porter ale
1 cup powdered sugar
1/2 tsp pumpkin pie spice
Splash of heavy cream

1. Heat Squashed in small saucepan for about 10 minutes, be careful not too overheat it, as it gets super frothy. This will make it a little syrup-y and will also cook the alcohol out if you're concerned with that.
2. Whisk powdered sugar and Squashed in small bowl, add pumpkin pie spice. Add a splash of heavy cream to the desired consistency, see photo above for what mine looked like.

I stored my glaze in a separate container and added it to the brownies upon serving. Store in the refrigerator. Enjoy!

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