Posts Tagged ‘cooking’

Beer is good for a lot of things. Like getting drunk. And helping me become that more well-rounded person I’ve always wanted to be (talking about curves this time). Like wine, beer goes well with a lot of different foods. But what a lot of people don’t know, also as with wine, it goes well in a lot of different foods.

Now you have your classics, like beer battered fish, beer battered chicken, beer battered calamari, beer can chicken and The Pub’s famous beer cheese soup, but for the purpose of DML! I wanted to do something a little different, and also potentially vegan-friendly, as good as beer battered calamari sounds. So I found a recipe for something that combines two of my favorite things — Guinness and diabetes-inducing food: Guinness Stout brownies.

The secret ingredient is happiness

The secret ingredient is happiness

  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted room temperature butter, cut into cubes
  • 8 ounces dark bittersweet chocolate, chopped
  • 3/4 cup white chocolate chips
  • 4 large eggs, at room temperature
  • 1 cup superfine or granulated sugar
  • 1-1/4 cups (10 ounces) Guinness Extra Stout beer
  • 1 cup semi-sweet chocolate chips
  • 1/8 cup (about) confectioners’ sugar for dusting

Now, the recipe calls for eggs, butter and white chocolate chips, but if you’re looking to veganify this, you can substitute applesauce for the eggs, margarine or vegetable oil for the butter, and semi-sweet chocolate chips for the white chocolate. I also recently learned through College Green Tooth that Guinness isn’t vegan friendly either, so you can substitute that with Samuel Adams Cream Stout.

So the process was long and boring, and the recipe is posted above, so instead of going through exactly how I made these brownies, I thought I’d just post a happy little slide show:

Vodpod videos no longer available.

more about “untitled”, posted with vodpod


They turned out better than I expected, with my lack of baking skills. The brownies are super thick and somewhere between fudge, mousse and traditional brownies in texture. They taste just as chocolatey as you’d expect, and though you can’t really taste the Guinness, the maltiness of the beer brings out the chocolate. My roommate Bob, who doesn’t like anything, shrugged and said “meh, they’re pretty good” when he tried them, so I consider it a success.

What are some of your favorite recipes involving beer?


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