Make and serve these brownies, created by Sara Dumford for the premiere issue (Spring 2014) of Craft Beer & Brewing Magazine®, with your favorite milk stout.
Active time: 20 minutes
Total time: 55 minutes
1½ cup unbleached all-purpose flour
½ cup unsweetened cocoa powder
1 tsp instant coffee
½ tsp salt
3 large eggs
1½ cup sugar
1 tsp pure vanilla extract
½ cup (4 fl oz/118 ml) canola oil
½ cup (4 fl oz/118 ml) milk stout
4 Tbs unsalted butter, melted
8 oz semisweet chocolate chips
Preheat the oven to 350°F (176°C). Spray or grease a 9" x 13" baking pan.
Combine the flour, cocoa powder, coffee, and salt in a large bowl. Whisk the eggs, sugar, vanilla, and canola oil in a separate bowl. Add the dry ingredients to the egg mixture and stir well to combine. Mix in the milk stout and then the melted butter, stirring until just combined. Stir in the chocolate chips. Do not overmix.
Pour the batter into the prepared pan and bake 30–35 minutes until the brownies are slightly firm to the touch. Cool, cut, and enjoy with the Cointreau Whipped Cream.
Cointreau Whipped Cream
Active time: 2–5 minutes
Total time: 12–15 minutes
1 pint (16 fl oz/473 ml) heavy whipping cream
½ cup confectioner’s sugar
1–2 Tbs (½–1 fl oz/15–30 ml) Cointreau or orange-flavored liqueur
Cocoa powder
Chill the mixing bowl in the freezer for 10 minutes. Pour the heavy cream into the mixing bowl. Add the confectioner’s sugar and liqueur. Using a stand or hand mixer, beat the mixture until stiff peaks are just about to form. Do not overbeat. Dollop on top of the Milk Stout Brownies and dust with the cocoa powder.
Beer Suggestions: Make with Left Hand Brewing’s Milk Stout Nitro or Brooklyn Brewery’s Black Chocolate Stout; drink with Maui Brewing’s CoCoNut Porter.