Brown ale brownie with pecan topping
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 14 tiles
Complexity: easily
Quantity: 14 tiles
Brown ale, or brownie, is used throughout the entire process of making this amazing chocolate brownie, imbuing it with its malty, spicy notes that beautifully accentuate the rich chocolate flavor. First, the beer is slightly evaporated and mixed into the batter. Once the brownie is baked, its hot surface is brushed with a glaze made with brown ale and sugar, then topped with a chocolate topping made with ale and pecans. The brownie is delicious, aromatic, and soft, with a perfectly moist center. It's perfect for a holiday or an afternoon tea.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Brownie
- 0.33 l of brown ale
- 220 g butter
- 100 g dark chocolate, chopped
- 2 cups granulated sugar
- 4 large eggs
- 1.5 cups premium flour
- 1/3 cup cocoa powder
- 0.5 tsp salt
- 1 cup dark chocolate chips
Glaze and topping
- 1/4 cup + 2 tbsp brown ale
- A pinch of sugar
- 110 g butter
- 1 cup finely chopped pecans
- A pinch of salt
- 2 tablespoons cocoa powder
- 2 cups powdered sugar
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Recipes with similar ingredients: dark chocolate, cocoa, pecans, ale
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking dish with foil, leaving a 2-inch overhang on both sides; spray with cooking spray.
- Bake some browniesIn a large saucepan over medium heat, bring the beer to a boil and simmer until reduced to about 1/3 cup, about 15 minutes. Pour into a bowl.
- Wipe out the pan and add the butter and chopped chocolate. Heat over medium heat, stirring, until smooth. Remove from the heat and let cool slightly, about 5 minutes. Add the sugar and eggs and mix until smooth and glossy. Stir in the evaporated beer. Add the flour, cocoa powder, and salt and knead until smooth. Stir in the chocolate chips.
- Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of a brownie comes out clean, 30-35 minutes. Transfer the pan to a wire rack. Meanwhile, prepare the glaze: In a small bowl, whisk together 2 tablespoons of beer and sugar until the sugar dissolves; drizzle over the warm brownies.
- Prepare the toppingIn a medium saucepan over medium heat, combine the butter, most of the pecans (reserve 2 tablespoons), and salt. Cook, stirring, until the butter is melted and the pecans are lightly toasted, about 5 minutes. Add the cocoa powder and stir until smooth. Remove from the heat and whisk in the powdered sugar in two additions, alternating with the remaining 1/4 cup of beer.
- Stir until smooth, then pour over the warm brownie and spread evenly. Sprinkle with the remaining 2 tablespoons pecans. Let cool completely. Remove the brownie from the pan by pulling on the overhanging foil and cut into pieces.
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