Mixed Bag Mondays (part 15): Dark Beer Recipes

You may know that I don’t often drink alcohol…and by not often, it’s pretty much never. I was going to have some of the champagne at our wedding during the toast…but when it was time to take a sip, there was a fly in my glass! Eek! So, yeah, not even then. But, this doesn’t mean that I don’t like to use it. We always have alcohol around, whether it is for making ice cream or vanilla extract, for stews, or even desserts,  I enjoy using it. I came across two recipes that both used dark beer, and they were perfect to make in the same day to make the most of a large bottle of beer. (One difficulty I run into is buying a single beer at a store. It’s hard to find ones that aren’t ginormous.)

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Slightly off topic from the beer…this chocolate from Trader Joe’s…

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Apparently it is seasonal and I need to stock up in the winter. It smelled so much better than my usual unsweetened chocolate, and it is wrapped in 1 ounce portions which is great for keeping the rest of the box fresh if you only need a square or two at a time! I went out to buy more of it and ended up getting semi-stranded in a snowstorm, with none of it to show for my efforts.

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The first recipe was so-so. I liked the flavor, but I’m used to cooking my steaks a different way. So, I would be interested to see if the marinade would work cooking the steak on a grill or on the stove instead. I am sharing the marinade here in case you are wanting to try it:

  • 8 ounces (1 cup) stout/dark beer
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Worcestershire sauce
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Marinate 1-1.5 pounds of ribeye/filet mignon/porterhouse in a bag with that mixture for 4-6 hours, turning occasionally.

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Now, here is the true keeper recipe if you like beer with a hint of chocolate or coffee in it, as most dark beers taste. These were fudgy, rich brownies. I mostly followed the original recipe, but am sharing my slight changes below. The original is from the blog Dessert for Two.

Directions for Beer Brownies with Frosting

Adapted from Dessert for Two

  • 1 cup dark beer
  • 1 stick butter
  • 1/2 cup, plus 1 Tablespoon Dutch process cocoa powder
  • 1 cup granulated sugar (next time I will try even a bit less)
  • 2 ounces unsweetened chocolate, roughly chopped
  • 1 egg white, room temperature
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup flour
  • 1/2 cup chocolate chips

Pour the beer into a small saucepan and boil it until it reduces to about 1/2 to 1/3 cup. (This will take about 15 minutes.) Stir occasionally as it gets foamy.

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Preheat the oven to 325 degrees F and line a 9×5 inch loaf pan with parchment paper (I also sprayed my pan). In a microwave-safe bowl, melt together the butter, cocoa powder, sugar, and unsweetened chocolate in the microwave on high for 30 second increments.

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Let it cool for one minute before stirring in 4 Tablespoons of the beer concentrate, the egg white, vanilla, and the salt.

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Stir in the flour and the chocolate chips and stir for about 50 strokes.

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Pour in the pan and bake for about 30 minutes until the edges start to pull away from the sides of the pan and the surface is dry. Let it cool until it is not hot to touch, just warm. Then, place the pan in the refrigerator to continue cooling.

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For the frosting, take 1 stick butter, softened, and 1 cup powdered sugar and beat together until fluffy. Then, beat in the remaining beer concentrate and a pinch of salt. Frost the brownies and serve.

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Directions for Beer Brownies with Frosting (without pictures)

Adapted from Dessert for Two

  • 1 cup dark beer
  • 1 stick butter
  • 1/2 cup, plus 1 Tablespoon Dutch process cocoa powder
  • 1 cup granulated sugar (next time I will try even a bit less)
  • 2 ounces unsweetened chocolate, roughly chopped
  • 1 egg white, room temperature
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup flour
  • 1/2 cup chocolate chips

Pour the beer into a small saucepan and boil it until it reduces to about 1/2 to 1/3 cup. (This will take about 15 minutes.) Stir occasionally as it gets foamy.

Preheat the oven to 325 degrees F and line a 9×5 inch loaf pan with parchment paper (I also sprayed my pan). In a microwave-safe bowl, melt together the butter, cocoa powder, sugar, and unsweetened chocolate in the microwave on high for 30 second increments. Let it cool for one minute before stirring in 4 Tablespoons of the beer concentrate, the egg white, vanilla, and the salt.

Stir in the flour and the chocolate chips and stir for about 50 strokes. Pour in the pan and bake for about 30 minutes until the edges start to pull away from the sides of the pan and the surface is dry. Let it cool until it is not hot to touch, just warm. Then, place the pan in the refrigerator to continue cooling.

For the frosting, take 1 stick butter, softened, and 1 cup powdered sugar and beat together until fluffy. Then, beat in the remaining beer concentrate and a pinch of salt. Frost the brownies and serve.

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By the way, if you’re wondering why I enjoy using cookie cutters for my brownies, it is simple…it allows K to enjoy the remaining edges (his favorite part), and I find it makes them look extra appealing with their cut edges and fun shapes. You should try it!

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