Wednesday, December 28, 2016

Beer Brownies

When picking out Kevin's beer-infused present, I just kind of randomly picked one that looked quick and easy (keep in mind I had about 7 separate baked goods to make. Quick and easy had to happen at some point). And what's quicker and easier than something that goes in a square pan? Well, these were a bit more complicated than that but I was still able to get them and another quick batch of cookies done by dinner.

Beer Brownies (source)


  • 1 1/2 cups (188g) unbleached all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup (4 ounces or 118 ml) beer (I used Red Hook American Pale Ale)
  • 1/2 cup (4 ounces or 118 ml) canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (300g) sugar
  • 3 large eggs, room temperature
  • 1/2 teaspoon kosher salt (since I had none, I just used regular salt)
  • 1 teaspoon espresso powder (didn't include this although I know why it is)
  • 1/2 cup (64g) unsweetened cocoa powder
  • 1 cup (8 ounces) semisweet chocolate chips


  1. Preheat the oven to 350°F. Spray a 9x9 baking pan and line with parchment paper. Make sure the paper goes up over the sides, this will help with easy removal.
  2. Whisk the flour, cocoa powder, coffee, and salt in a large bowl. In a separate bowl, whisk the eggs, sugar, vanilla, and canola oil.
  3. Add the dry ingredients to the egg mixture and stir well to combine.
  4. Mix in the melted butter and beer, stirring until just combined.
  5. Stir in the chocolate chips. Reserve a few for the top. Try to not overmix brownie batter.
  6. Pour the batter into the prepared pan and cover with remaining chocolate chips.
  7. Bake 30–32 minutes until the brownies are slightly firm to the touch.
  8. Cool in pan for 5 minutes then remove and set on wire rack to cool completely. (although they are fantastic when warm!)

Like with last year's Kit Kat cookies, Kevin was a bit surprised that a dessert recipe with beer existed. I have a feeling this was the first of many I'll give him.

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