This brownie recipe is sure to become a winter favourite in your home; full of rich, chocolate flavour, not-too-sweet, and quick and easy to make, it leaves plenty of time to enjoy an afternoon in the snow or by the fire with a book. Try them warm, with a scoop of vanilla bean ice cream on the side. These brownies can be frozen and are just as delicious – great for a make-ahead dessert or a warming winter treat.
Ingredients
125 g brown sugar
1½ eggs
1 Tbs (15 mL) vanilla extract
100 g butter, melted
140 g chocolate, melted
40 g all-purpose flour
50 g cocoa powder
1 tsp baking powder
50 mL chocolate porter beer
75 g pecans, toasted, roughly chopped
50 g chocolate chips
Preparation
- Preheat oven to 350º F.
- Place brown sugar and eggs in a large bowl or mixer, and whip on medium-high speed until doubled in volume.
- Melt butter on the stove or in the microwave. Melt chocolate in a microwave or over a double boiler, stirring gently as it melts. Slowly add the melted butter into the melted
- chocolate, stirring gently.
- With the mixer on low speed, slowly combine the butter/chocolate into the brownie mixture. Add in vanilla extract.
- Sift cocoa powder, flour and baking powder together in a small bowl. On low speed, slowly combine into the mixture.
- Pour in the chocolate porter and combine. Slowly pour into the brownie mixture. Fold in the chopped pecans and chocolate chips.
- Pour brownie mixture into lined baking pan. Bake 15 - 18 minutes or, as all ovens differ, until cooked and if you insert a toothpick, it comes out clean. Let cool.
- Turn brownies right side down on a cutting surface, remove foil and return to right side up. Cut into squares. If freezing brownies, wrap with foil, label and freeze in desired amounts for easy access.
Note: To kick this dessert up a notch, add a chocolate porter float. Simply use the rest of the bottle of chocolate porter beer and top with a scoop of vanilla ice cream.
