I hope you don’t mind my excessive use of stout over the past few weeks, but to be honest I’m really not sorry. I love stouts, I’m unreasonably excited about stouts being back “in season,” and we are only about 2 weeks away from International Stout Day.
I’m geting you all stocked up on stout recipes, in case you want to celebrate via beer infused baked goods.
Which, of course, I hope you do.
You can use a chocolate stout for this, and that will be perfectly fine. You can also use a smoked porter or stout, or you can use a coffee or espresso stout.
Whatever you choose, this is best served warm, in the middle of a table full of fun people, each with a spoon in one hand and a stout in the other.
Chocolate Stout and Bacon Skillet Brownies
- 2 strips bacon
- 1 stick unsalted butter
- 3.5 oz (100g) dark chocolate (60%), broken into pieces
- 1/2 cup stout (chocolate or coffee stouts work best)
- 2 eggs
- 2/3 cup sugar
- 1 tbs espresso powder
- 1/2 cup flour
- 1/3 cup cocoa powder
- 1/4 tsp baking powder
- Preheat oven to 350.
- In a 8 or 10 inch cast iron skillet cook the bacon until done. Remove bacon from skillet. Swirl the bacon fat to coat the pan, discard the excess bacon fat.
- Add the butter to the skillet, return to heat and cook until melted. Add the chocolate and stir until melted. Remove from heat. Add beer and stir.
- In a separate bowl, whisk together the eggs and sugar until very well combined. Sprinkle the flour, cocoa powder, baking powder and espresso powder over the eggs, whisk until just combined.
- Add the egg mixture to the chocolate skillet and stir until just combined. Chop bacon and sprinkle over the top.
- Cook until the top has set (don't over bake) about 25 to 30 minutes.
- Remove from oven, top with vanilla ice cream if desired (and I'm pretty sure you should desire) set in the middle of a table full of hungry people. Add spoons.
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