Happy October 1! Today marks the beginning of the last quarter of the year. And more importantly, the beginning of boot season.
didn’t notice don’t give a flying fork don’t care that it’s still 89 degrees outside…...
Actually, what it really means is that the countdown to the holiday season is upon us. Let’s see, by my mathematical calculations (questionable as they may be..), Christmas is exactly 84 days away.
I know, I know, we still have to get through Columbus Day, Halloween, and Thanksgiving…… but those are minor details… Christmas is my favorite pull-out-all-the-stops holiday that means two things:
Family and FOOD!!
Better crank up the workouts starting now…
Stout Brown Butter Brownies – adapted from Joy The Baker
I’ve never made brownies with browned butter before, and I can honestly tell you that they are phenomenal. These are everything you want in a brownie, with lots of flavor from the butter and stout beer. But just so you know, you don’t bite into one and say, oh, there’s beer in this. They just taste rich and chocolatety and delicious.
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3 1/2 ounces semisweet chocolate, coarsely chopped
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup stout or other dark beer (I used Guinness Stout)
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
Place a rack in the center of the oven and preheat oven to 350 degrees F. Line a 9-inch square baking pan with foil, and spray with nonstick baking spray. Set aside.
In a medium bowl, sift together flour and cocoa powder.
In a small pan over medium heat, melt the butter until it just turns golden brown, about 5 minutes. Pour the chocolate into the brown butter and stir until combined. Remove the bowl from the heat and stir in the stout.
In a separate medium bowl, whisk together eggs and sugars until thick, about 2 minutes. Add the chocolate mixture and whisk to combine. Add the wet ingredients to the dry ingredients and stir until all of the ingredients are well combined. Fold in the chocolate chips.
Pour into the prepared pan and bake for 35 to 40 minutes or until the edges are firm and the center is set. Remove from the oven and allow to cool completely in the pan before slicing.
Slice into 12 large or 24 small brownies.