There is no better way to celebrate National Brownie Day than to make this delicious Orange Chocolate Stout brownies. I promise you they are delicious, not too sweet, and very decadent. I have been wanting to cook with more alcohol so this is experiment one of many to come.
BROWNIE MIX: 1 cup Breckenridge Chocolate Orange Stout Beer
3oz unsweetened chocolate, fine chopped
1 large orange (zest the whole orange, juice 1/2 of it)
1/2 cup unsweetened cocoa powder 1 cup granulated sugar 1/2 cup all purpose flour
1/4 tsp salt
1 stick (8 TBSP) unsalted butter, room temperature
1 vanilla bean paste
1 extra large egg white
1 stick of butter
1/2 stick (4 TBSP) unsalted butter, room temperature
1 TBSP fresh squeezed orange juice
1 cup powdered sugar
Preheat oven to 325°F and butter your glass dish.
In a small saucepan, boil the Chocolate Orange Stout beer until it reduces to about 1/3 cup (approximately 20-25 minutes).
Fine slice unsweetened chocolate (I used Valrhona). You can chop it if you'd like chunkier chocolate bites.
Zest the orange peel and juice 1/2 of the orange (put 1 TBSP aside for frosting).
Dry Mixture: In a bowl, combine cocoa powder (Valrhona), sugar, flour, salt, 3/4 the orange zest (save 1/4 of your yield for the frosting) and unsweetened chocolate.
Liquid Mixture: In the second bowl, combine vanilla bean, egg white, 1/2 cup fresh squeezed orange juice and room temperature butter.
Slowly add the liquid mixture into the dry mixture until it is well blended. It will start out being really dry and thick but keep mixing, it will get smoother.
Pour batter into your glass baking dish (I prefer pyrex)
Bake for 45 minutes (timing may vary depending on dish used and altitude). While baking make the orange butter frosting.
Remove from oven, let cool and then frost or lightly dust with powdered sugar
This is optional. I only frosted half of my brownies and gave my taste testers a frosted and unfrosted. Everyone loved both!
Combine Butter, 1/4 tsp fresh squeezed orange juice and remaining orange zest.
Fold powder sugar in until your frosting is well blended. If you'd like a stiffer frosting add more powdered sugar.
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