Spicy Stout Brownies
Delicious and rich Spicy Stout Brownies with a really good kick of heat from the cayenne pepper and a light hint of citrus from the chili lime seasoning.
Servings: 36 bites
Ingredients
- 3/4 cup + 2 tablespoons whole wheat flour
- 1 teaspoon chili lime seasoning
- 1 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/2 cup mini semi-sweet chocolate chip 3 1/4 oz
- 1 oz unsalted butter
- 1 oz of chocolate 66% cocoa or semi-sweet
- 3 tablespoons cocoa powder
- 5 tablespoons vegetable oil
- 5 tablespoons Modelo Negra®
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup + 3 tablespoons granulated sugar
Chocolate ganache:
- 3 oz chocolate semi sweet variety
- 1/4 cup heavy cream
- 2 tablespoons Modelo Negra®
- Chili lime seasoning for garnish
Instructions
- Preheat oven to 350°F.
- Butter an 8”x8” square baking pan and line with two strips of parchment paper in a cross pattern, leaving excess hanging out on all four sides.
- In a small mixing bowl, add mini chocolate chip, flour, chili lime seasoning, cayenne pepper, salt and mix with a spatula and set aside.
- In a large heat proof bowl, add 1 oz of chocolate and unsalted butter. Heat the bowl over a pot of simmering water over medium heat until the butter and chocolate melt half way. Take the bowl off the pot and whisk until butter and chocolate are completely melted.
- Add cocoa powder to the hot mixture and whisk until dissolves.
- Add oil and whisk until combined.
- Allow the mixture to cool to room temperature before adding the beer, whisk until smooth.
- Add egg, egg yolk and vanilla, and whisk until smooth.
- Add sugar and whisk until completely incorporated.
- Now add the flour mixture set aside earlier, fold using a spatula until just combined. The batter does not need to be smooth.
- Pour mixture into the prepared baking pan. Bake for 40 minutes.
- Remove from oven and allow the entire pan to cool on a wire rack.
- While the brownie is baking in the oven, prepare the ganache. Heat the heavy cream in a small sauce pan (or microwave in a small bowl) and pour the hot cream over the chocolate in a small heat proof bowl. Allow the chocolate to melt for a couple minutes. Stir until smooth and shiny. Add beer and stir until smooth.
- When brownie is completely cool, lift it out of the baking pan and cut into 36 bite size pieces, garnish with chocolate ganache and a sprinkle of chili lime seasoning.
