Wow, I know I may sound like a broken record player, but where the heck did April go? I can’t believe its the last day of the month and here I sit at 8:33pm trying to get this post done before May…which is tomorrow…..
Anyway, this month’s “Beer for a Year” choice is Summit’s Great Northern Porter. The great folks at Summit Brewing say this beer was “originally named after London market workers who popularized this brew, then dubbed our Porter with a nod to the majestic railway stretching from St. Paul to Seattle. Roasted malts offer up coffee notes leading to a slightly sweet, chocolatey finish. This beer won First Place in the “Porters” category at the 1987 Great American Beer Festival® and Gold, at the 2003 World Beer Championships. They say to pair this beer with soft, creamy cheeses, hearty soups, stews, smoked foods, chocolate”….oh yeah. That’s where this months post comes in; we are making Beer Brownies!! Yea for chocolate & beer!
I found this great recipe on a blog called “The Kitchy Kitchen“. I pretty much followed it as they wrote it, but put in more semi-sweet chocolate chips and less dark chocolate. Here’s what you’ll need:
3 1/2 oz. dark chocolate, 70% or more
2 tablespoons of instant espresso
8 tablespoons of butter
4 eggs, at room temperature
1 cup of white sugar
1 cup of brown sugar, loose, not packed
1/4 cup unsweetened cocoa powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 cup flour
2 teaspoons vanilla extract
1 cup of Summit Great Northern Porter
1 cup semi-sweet chocolate chips
(the original recipe had 1 cup of walnuts, halved and toasted lightly…I don’t care for them, so I left them out)
You’ll start by gathering all your items and preheating the oven to 350 degrees. If you are using the nuts, you can toast those for about 5 minutes.
In a medium-sized bowl, sift together the flour, spices and cocoa powder.
Meanwhile melt the chocolate, instant espresso and butter in a medium-sized bowl over boiling water. (homemade double-boiler) Remove from heat, add the beer and vanilla extract then set aside to cool.
In a large bowl, beat together the eggs and sugars until thick and shiny. Continue beating on low while adding the flour mixture and wet ingredients, alternatively.
Fold in the chocolate chips and pour into a buttered and floured 9 x 13″ pan (and sprinkle nuts over top if using them). Side note; I used two 8 x 8″ pans…
Bake in the preheated 350 degree oven for 30-35 minutes. They are done when toothpick inserted into the middle of the brownies comes out clean. Let cool, then cut and sprinkle with powdered sugar if you so please! (you must note the cute plate I used to showcase my brownie slice…my baby girl made that for me!)
These brownies are not overly sweet, have a rich chocolate taste and are best served still slightly warm with either a drizzle of caramel sauce (or if you are feeling really adventuresome, you could reduce the Great Northern Porter and make a wonderful syrup you could drizzle over the top!) or a big scoop of ice cream. I had one kid who asked for more and another who refused another bite after the first, so they might be best served to those who appreciate a more gourmet brownie!
Summit gave me a special treat for my next beer…stay tuned!
Until next month…which is tomorrow…..ha! Enjoy!