Oatmeal Brownies
Ingredients(Preparation Time :less than an Hour)
1 cup all-purpose flour
¾ cup unsweetened cocoa powder (Dutch-processed preferred)
¼ teaspoon salt
6 tablespoons unsalted room temperature butter, cut into cubes
8 ounces dark bittersweet chocolate chopped
¾ cup white chocolate chips
4 large eggs, at room temperature
1 cup granulated sugar
1¼ cups (10 ounces)
Oatmeal Stout beer(room temperature)
1 cup semi-sweet chocolate chips
1 package (8 ounces) cream cheese, softened
⅓ cup granulated sugar
½ teaspoon vanilla
1 large egg
Procedure
Preheat oven to 375°F (190°C). Line a 9 x 13-inch baking pan with non-stick foil (or grease and flour - or parchment paper; your call).
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside. Melt butter, bittersweet chocolate, and white chocolate chips in a double boiler over very low heat, stirring constantly until melted. Remove from heat.
In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture.
Pour into prepared baking pan.
Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in sugar.
Beat in vanilla and 1 egg just until blended.
Pour cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design.
Bake 25 to 35 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean. Let brownies cool, uncovered, to room temperature.
Dust with confectioners' sugar before serving if desired.
Tips
Plating suggestion: swirl a raspberry lambic reduction sauce (12 oz lambic [reduced to half], 4-6 oz seedless raspberry purée, 2-4 oz turbinado sugar, ½-1 teaspoon corn starch) on the plate, garnish with mint leaves, raspberries, lemon zest.
Oatmeal Brownies
This recipe, created by Joe Stutler, was a national finalist in the 2006 Cooking With Beer Challenge. The malt and oats in the beer enhances the flavor of the chocolate in these delicious brownies. Not overly cake-ey, not overly fudge-ey, the texture is nicely balanced. They're also decadently chocolate, and surprisingly light (thanks to the eggs). Great with a fruity beer, such as a lambic (Framboise, yum!).
Ingredients(Preparation Time :less than an Hour)
1 cup all-purpose flour
¾ cup unsweetened cocoa powder (Dutch-processed preferred)
¼ teaspoon salt
6 tablespoons unsalted room temperature butter, cut into cubes
8 ounces dark bittersweet chocolate chopped
¾ cup white chocolate chips
4 large eggs, at room temperature
1 cup granulated sugar
1¼ cups (10 ounces)
Oatmeal Stout beer(room temperature)
1 cup semi-sweet chocolate chips
1 package (8 ounces) cream cheese, softened
⅓ cup granulated sugar
½ teaspoon vanilla
1 large egg
Procedure
Preheat oven to 375°F (190°C). Line a 9 x 13-inch baking pan with non-stick foil (or grease and flour - or parchment paper; your call).
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside. Melt butter, bittersweet chocolate, and white chocolate chips in a double boiler over very low heat, stirring constantly until melted. Remove from heat.
In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture.
Pour into prepared baking pan.
Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in sugar.
Beat in vanilla and 1 egg just until blended.
Pour cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design.
Bake 25 to 35 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean. Let brownies cool, uncovered, to room temperature.
Dust with confectioners' sugar before serving if desired.
Tips
Plating suggestion: swirl a raspberry lambic reduction sauce (12 oz lambic [reduced to half], 4-6 oz seedless raspberry purée, 2-4 oz turbinado sugar, ½-1 teaspoon corn starch) on the plate, garnish with mint leaves, raspberries, lemon zest.
Oatmeal Brownies
This recipe, created by Joe Stutler, was a national finalist in the 2006 Cooking With Beer Challenge. The malt and oats in the beer enhances the flavor of the chocolate in these delicious brownies. Not overly cake-ey, not overly fudge-ey, the texture is nicely balanced. They're also decadently chocolate, and surprisingly light (thanks to the eggs). Great with a fruity beer, such as a lambic (Framboise, yum!).
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