Beer Brownies
3 ½ oz dark chocolate (70% cocoa and up) Preheat oven to 350 and pop in the walnuts until just toasted, about 5 minutes. Sift together the flour, spices, and cocoa powder. Meanwhile, melt the chocolate, instant espresso and butter in a bowl over boiling water, add the beer and stir to combine, then let cool. Beat together the eggs and sugar until thick and shiny. Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix. Fold in the chips. Pour into a buttered and floured 9 x 13 pan and sprinkle the walnuts on top. Bake for 30-35 minutes. 2 tablespoons instant espresso8 tablespoons of butter
4 eggs, at room temp
1 cup white sugar1 cup brown sugar, loose, not packed1/4 cup unsweetened cocoa powder (I used Valrhona)1/4 teaspoon cayenne pepper1/4 teaspoon cinnamon1 cup flour
2 teaspoons vanilla paste (or extract)1 cup malty beer (I used the Bruery's Rugbrod, a Danish Rye Beer, but a Belgian Quad, a Stout, or a Porter would work)1 cup semi-sweet chocolate chips1 cup walnuts, halved and toasted lightly
Photographs by Claire Thomas
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You must be from the Midwest...how many readers know that PBR stands for Pabst Blue Ribbon ?
PBR me, ASAP! It's just one of those things you inevitably learn through teevee, I s'pose.
If you've already made the infused oil, then the simplest way would be to substitute the same amount of oil for the butter that the recipe calls for. If you don't already have the oil on hand, then I'd suggest making cannabutter and using it in the recipe as printed. [Reply if you need a fool-proof cannabutter recipe, although I'm guessing you prolly don't if you're a fellow weed-lover).
Basically, since canola oil is more liquid at lower temperatures than butter, the correction when substituting oil for butter is to either decrease the volume of wet ingredients or increase the amount of dry ingredients. In the case of this recipe, I'd probably just throw in a bit more unsweetened chocolate (maybe 4 oz. instead of 3.5), in order to achieve the same density.
Honestly though, while butter used as shortening has slightly different properties than oil, it probably won't make much difference in a brownie recipe, which is usually more forgiving than, say, cake batter.
They're the nicest guys, I only wish their tasting room was closer!