If ever there was a case for wearing an apron while baking, the Rogue Chocolate Stout Brownies from the March issue of Men’s Journal magazine is it. This is honestly the messiest recipe I’ve ever tackled!
I ruined a white T-shirt; made a mess of my kitchen counter, sink and mixer; and I feel the stickiness of beer in the bend of my left elbow. How did that happen?!
As soon as I read the “Cooking With Beer” feature, I knew I had to try one of the recipes. Being a dessert girl, and my husband being a beer man, the brownies were the most logical choice.
The ingredients list was an easy one to tackle, and with a salad on the menu for dinner, last night seemed like the perfect night for homemade brownies. You know, to balance out the healthy salad.
One note about the ingredients: There is kosher salt on the list, but the recipe instructions never mention it again. Should I sprinkle it on top before baking? Should I melt it with the chocolate?
I opted to stir it in with the dry mix of flour and cocoa powder. That made the most sense to me. There was a enough batter that I feared it would slowly bake over the edges of the 8-inch-by-8-inch baking dish, but I kept an eye on it and all was fine inside the oven.
The results after 45 minutes at 350 degrees? The house sure smelled delicious, that’s for sure. The brownies were more cake-y than fudge-y, which was fine with me, and a nice crispness on top protected the moistness inside. (My husband described them as “spongy,” but he prefers a more fudge-like brownie.)
With my first bite, I could smell the stout much more than I could taste it, and overall I’m very pleased. I found myself hoping that someone would show up at our house unexpectedly so that I could show off by offering a plate with a brownie, a scoop of vanilla ice cream and a sprinkle of cocoa powder on top of everything. Who doesn’t love a from-scratch brownie, after all?
Oh, and, does anyone know a trick for getting chocolate, beer and egg out of a white T-shirt?