Imperial Stout & Biscoff Brownies | The Craft Beer Channel
We're back in the kitchen for the first time in YEARS to make up a batch of absurdly gooey, decadent but roasty imperial stout brownies, topped with the best biscuit in the world – the Biscoff. Cooking with beer has never been so goddamn delicious.
RECIPE:
165ml/half a can Imperial Stout (sillier the better)
180g salted butter
270g dark chocolate
225g sugar
110g flour
40g quality cocoa
3 eggs
4 Biscoff biscuits
Gently heat the beer for 10 mins, then remove from the hob and add the butter and chocolate. Stir til melted, then mix in the sugar, flour and cocoa. Once cool, stir in the eggs and pour into an 8 x 8 inch pan. Break the Biscoffs in half and distribute over the top. Bake at 175C/350F for 20 mins, so it still wobbles. Leave to chill until cool so it can set.
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