triple chocolate stout brownies

Well folks, I know I’m really late to the party where people add booze to baked goods in time for Saint Patrick’s Day but you don’t need a holiday as an excuse to make these brownies. If you’re wondering why you don’t need an excuse it’s because these brownies have 1) beer and 2) three (maybe four) kinds of chocolate in them. So, what are you waiting for?

I used Stir Crazy Winter Ale from Indeed, but you can really use any dark beer. If you want to skip on the beer, I would highly recommend coffee. You can’t go wrong with beer, chocolate, and coffee. Amiright?

In case you’re wondering where I’ve been for the last two months..

I’ve been traveling to Georgia for work. A lot. During the week. On the weekends. A lot.

So in other news, I’m glad to be back in Minneapolis for a couple weeks and hoping to make some tasty things for you guys. It’s also my birthday month so that means it’s time for CAKE and cake is my favorite thing to bake. I’m a huge fan of vanilla bean cake with a fun frosting but I’m thinking I’ll have to mix it up a bit this year. I’m also working on a recipe for this dreamy chocolate chia seed pudding that takes all of five minutes to make and is perfect for an on the go snack or breakfast at work.

How many cakes is an acceptable number to bake during your birthday month?

If you’re not in the mood for brownies, you can make my boozy banana cake.

 

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triple chocolate stout brownies

Author: Dana Zychowski

Active Time:           Total Time: 

30 minutes                1 hour 10 minutes

Servings: 16 brownies

Recipe Type: Dessert

Ingredients: 

• 1 cup all purpose flour
• 1/2 cup stout beer, room temperature*
• 1 cup coconut sugar
• 1/3 cup coconut oil, melted
• 3 flax eggs (3 TBSP flax meal, 9 TBSP filtered water)
• 1 tsp vanilla extract
• 1/2 cup dairy free chocolate chips
• 2 oz unsweetened baking chocolate, melted
• 1/3 cup cocoa powder**
• 2 TBSP finely ground coffee***

Directions: 

Preheat oven to 350 degrees F. Line an 8×8 baking dish with parchment paper and set aside.

Whisk 3 TBPS flax meal with 9 TBSP filtered water in a large bowl and let rest for 5-10 minutes. Whisk flour, cocoa, coffee grounds and salt together and set aside. Melt the coconut oil and 2 oz unsweetened baking chocolate over the stove top on low until completely melted and add it to the flax eggs along with the coconut sugar and vanilla extract. Next add the beer and stir to combine.

Fold the flour into the liquid mixture, being careful not to over stir. Add the chocolate chips to the batter and transfer to your 8×8. Spread the batter evenly using a spatula. You can use a 9×9 if needed or even a loaf pan for some thick ass brownies. Yum.

Bake for 27-30 minutes until it passes the toothpick test. ****

Side Notes:

*any dark beer will do, omit and sub with equal parts cooled coffee if desired

**I prefer to use 1/4 cup cocoa powder plus 2 TBSP of black cocoa but 1/3 cup of regular cocoa powder will do, just make sure you get the good stuff (always)

***in a pinch you could use instant coffee to get a really fine ground, if you can’t get it ground down to a powder I would recommend omitting it all together else you get this gritty texture that is like eating sand

****the toothpick test is when you insert a toothpick into the batter and if nothing sticks to the toothpick then they’re done