Chocolate brownie on dark beer
10 servings
60 minutes
Chocolate brownie with dark beer is a true find for lovers of rich, deep flavors. This dessert, hailing from American cuisine, surprises with its velvety texture and delicate balance between the sweetness of chocolate and the slight bitterness of dark beer. The secret to its unique taste lies in the beer, which adds a light caramel note to the batter and makes it moist, dense, and 'silky.' The history of brownies dates back to the late 19th century in the USA when chefs sought alternatives to traditional pies. Dark chocolate combined with beer creates a rich flavor palette perfect for a cozy evening with a cup of coffee or even as an unusual dessert alongside a stout. This brownie is bold and elegant; it will win the heart of any gourmet!
1
Line a baking dish approximately 30x20 cm with parchment paper. Leave one chocolate for the glaze.
2
Place the bowl with butter and chocolate in a water bath and melt them until smooth.
- Butter: 180 g
- 70% dark chocolate: 200 g
3
In a separate bowl, mix sugar, flour, cocoa, and baking powder.
- Sugar: 150 g
- Wheat flour: 125 g
- Cocoa powder: 50 g
- Baking powder (raising agent): 1 teaspoon
4
Mix the resulting dry mixture into the melted chocolate mass.
- Wheat flour: 125 g
- Cocoa powder: 50 g
- Baking powder (raising agent): 1 teaspoon
5
Whisk the eggs well with a mixer and add to the chocolate mixture, whisk everything together again with the mixer until the mixture thickens.
- Chicken egg: 3 pieces
6
Preheat the oven to 180 degrees.
7
Pour in the beer and stir until the mixture becomes 'silky'.
- Dark beer (stout/porter): 200 ml
8
Pour the resulting mass into a mold and bake for about 25 minutes. The dough should be elastic and springy but remain slightly moist inside.
9
Melt the second chocolate in a water bath.
- 70% dark chocolate: 200 g
10
Spread melted chocolate on the finished brownie. Let it cool first at room temperature, then a bit in the refrigerator.
