RECIPE: Imperial Stout Brownies with Mint Ganache Drizzle

WEB Nichole brownie 12-15

(Imperial Stout Brownies with Mint Ganache Drizzle. Image by Nichole George)

IMPERIAL STOUT BROWNIES (RECIPE BY NICHOLE GEORGE)
INGREDIENTS

1 cup all-purpose flour

¾ cup cocoa powder

¼ teaspoon salt

1 cup semi-sweet chocolate chips

¾ cup white chocolate chips

6 tablespoons butter, cubed and at room temperature

1 cup white sugar

4 eggs, room temperature

12 oz. Imperial Stout (or any dark beer with an alcohol-by volume) ABV 9% or higher)

½ cup semi-sweet chocolate chips (optional)

MINT GANACHE (OPTIONAL)

1 ½ ounces semi-sweet chocolate chips

2 ounces heavy cream

½ tablespoon mint extract

PREPARATION

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray. Whisk flour, cocoa powder, and salt together in a bowl. Set aside.

Melt the 1 cup semi-sweet chocolate chips, the white chocolate, and butter in a simmering double boiler. Stir frequently to avoid scorching. Remove from heat.

Beat white sugar and eggs in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Slowly add melted chocolate mixture and beat until just combined. Add flour mixture, a little bit at a time mixing until just combined after each addition.

Whisk in beer until batter is thin. If using chocolate chips, stir in with wooden spoon or spatula.  Pour batter into the prepared baking dish. Bake until a toothpick inserted in the center comes out with moist crumbs, 25 to 30 minutes.  Remove and cool before cutting.

While brownies cool, combine semi-sweet chips and heavy cream in a glass bowl. Heat in microwave on high in 30-second increments, stirring well each time, until the mixture is smooth and thickened. Stir in mint extract. Drizzle over cooling brownies.

WEB Nichole circle 12-15ABOUT NICHOLE – Nichole George is a Mahoning Valley native, born and raised in Warren. She graduated from Howland High School and Kent State University. Before leaving the area in 2008 to pursue a graduate degree from the University of Notre Dame, she worked at several local bakeries including the French Street Café previously in Niles and Clarencedale Cakes in Boardman. She currently resides in Hampton, N.H. where she is finishing her doctoral dissertation in history and works as the Learning and Development Leader for Albany Engineer Composites. Among her many projects includes a perspective cookbook (“The House Gnome’s Guide to an Essential Kitchen”), where this recipe will appear.

© 2016 Metro Monthly. All rights reserved.

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