Active preparation time: 25 minutes
Cooking time: 25 minutes
Makes: 4 generous servings
8 Tbs (1 stick) butter, melted
½ cup brown sugar
1 tsp vanilla extract
Pinch of salt
1 cup + 1 Tbs all-purpose flour
3 Tbs (1.5 fl oz/44 ml) Porter Caramel (see below)
¼ cup chocolate chips (white chocolate chips work, too)
Mix the butter and brown sugar together until smooth. Add the egg and mix until just combined. Mix in the vanilla and salt. Mix in the flour, then the Porter Caramel and chocolate chips, stirring until combined.
Spread the batter in a buttered 8" x 8" (20 cm x 20 cm) pan; bake for 20–25 minutes at 325°F (163°C). The blondies will be set in the middle and just starting to lightly brown around the edges.
1½ cup sugar
½ cup (4 fl oz/118 ml) water
1 cup (8 fl oz/237 ml) porter
¼ cup (2 fl oz/59 ml) heavy cream
½ tsp vanilla extract
Pinch of salt
Combine the sugar and water in a saucepan over medium heat. Without stirring, but under close watch, cook to a light amber color. In the meantime, simmer the porter, the heavy cream, and the vanilla. When the sugar turns light amber, carefully pour the porter mixture into the sugar while whisking over heat. It will bubble up, so be careful! Whisk until smooth. Add salt and let cool.
Beer suggestions: Founders Brewing Company Porter (Grand Rapids, Michigan), Deschutes Brewery Black Butte Porter (Bend, Oregon), Ballast Point Brewing Victory at Sea (San Diego, California), Horse & Dragon Scottish Tradesman Coconut Porter (Fort Collins, Colorado)
With more than 100 recipes (and mouthwatering photos of every dish), there’s nothing in the world of cooking with craft beer like Craft Beer & Brewing’s cookbook, The Craft Beer Kitchen. Order your copy today!
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