Bars & Squares, Brownies, Chocolate, Dessert

Chocolate Stout Brownies with Beer Brittle

February 3, 2016

Chocolate Stout Brownies // bakeaholic.ca

Chocolate Stout Brownies // bakeaholic.ca

These Chocolate Stout Brownies may be the only reason I attend a super bowl party this weekend. Because really a super bowl get together is all about the food, and occasionally looking to see what the score is. Oh – and the halftime show. 

Although I must admit, i’ve actually watched quite a lot of football in the past little while. Adam started watching it more and more, and we found ourselves watching football for way too many hours on sundays the past couple of months. I think I actually enjoy watching/listening to football more so than hockey. I can’t even remember the last time we watched a Canucks game. 

Chocolate Stout Brownies are not a new concept – I had seen them recently on one of my favourite blogs, and was inspired to make them.  I began to search further into recipes using chocolate stout, or porter in baked goods. I’d used a stout once before for making stew, but hadn’t thought about using it for brownies. The idea of adding beer to brownies seems odd, however, let me tell you that it definitely tastes delicious. There is most certainly a distinct beer-flavoured aftertaste.

I decided to take it one step further, and really up the game with these bad boys. I made a chocolate beer frosting, a-la dessert for two, but then decided to create a vanilla stout beer brittle to go with it. Now I don’t have a candy thermometer, so my brittle didn’t quite set up as hard, but it was so, so good, nonetheless. A treat even on it’s own. Next time I’ll invest in the candy thermometer so the brittle is actually, brittle. The beer brittle/caramel was still a perfect topping.

Chocolate Stout Brownies // bakeaholic.ca

Now, these would obviously be an exceptional choice to bring along to a Super Bowl party this weekend, I mean, Chocolate Stout Brownies with Stout Frosting and Beer Brittle? Game changer. But, I think these would also be a perfect gift for your beer-loving man for Valentine’s Day as well.

Chocolate Stout Brownies // bakeaholic.ca 
P.S – I’m no beer drinker, however, I ate more than a few of these brownies while recipe testing. They’re GOOD. 

I used a chocolate stout for the brownies and frosting, and a vanilla stout for the brittle, but you can use one for both as well. 

Chocolate Stout Brownies // bakeaholic.ca

Chocolate Stout Brownies // bakeaholic.ca
Chocolate Stout Brownies // bakeaholic.ca

Chocolate Stout Brownies // bakeaholic.ca
Chocolate Stout Brownies // bakeaholic.ca

Chocolate Stout Brownies
Yields 18
Rich and Fudgy Chocolate Stout Brownies with Chocolate Stout Frosting and Beer Brittle. Decadent, yet manly.
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Brownies
  1. 1 cup all purpose flour (can also use gluten-free flour blend)
  2. 1/4 cup cocoa powder
  3. 1/2 teaspoon kosher salt
  4. 3 1/2 ounces semi sweet chocolate
  5. 8 tablespoons of butter, browned
  6. 1/2 cup chocolate stout
  7. 4 eggs, separated, at room temp
  8. 3/4 cup white sugar
  9. 1/2 cup brown sugar, packed
  10. 2 teaspoons vanilla extract
Frosting
  1. 1/2 cup butter, room temperature
  2. 3-4 cups sifted icing sugar
  3. 1/4 cup almond milk, or milk
  4. 1/2 cup chocolate stout
Beer Brittle
  1. ½ cup vanilla stout beer, or chocolate stout
  2. 1 cup sugar
  3. 1 tablespoon light corn syrup
  4. splash of vanilla
  5. 1 cup roasted, salted peanuts
Brownies
  1. Preheat oven to 350 degrees.
  2. Line a 9x9 inch square baking dish with parchment paper.
  3. Sift together the flour and cocoa powder.
  4. Meanwhile, melt the chocolate and butter in a microwave safe bowl - on one minute intervals at 50% power until melted. Whisk in the egg yolks until thick.
  5. Add the chocolate stout and brown sugar.
  6. In separate bowl, beat together the egg whites and white sugar until thick and shiny, about 2-3 minutes.
  7. Add flour mixture to melted chocolate, whisking until glossy.
  8. Fold in the egg whites and sugar with spatula until just mixed.
  9. Pour into prepared 9x9 baking dish.
  10. Bake for 18 minutes. You want the centre to be gooey, but not fully cooked otherwise they'll become dry.
  11. Allow to cool on countertop before removing from pan.
For the Frosting
  1. In a small saucepan, heat the chocolate stout on medium-high heat for 5-10 minutes until it reduces to a glaze. It will bubble up and reduce. Set aside to cool.
  2. In a stand mixer with paddle attachment, beat the butter until light and fluffy.
  3. Add in the icing sugar on low, and whip at high speed until incorporated.
  4. Slowly add in milk, and then reduced chocolate stout.
  5. Whip on high until fluffy and light.
To Make the Beer Brittle
  1. Line a cookie sheet with parchment paper.
  2. In a medium heavy-bottomed pot combine beer, sugar and corn syrup.
  3. Bring the mixture to a boil over high heat, then reduce the heat to simmer.
  4. Cook until a candy thermometer inserted reads 310°, and remove from heat.
  5. Immediately stir in vanilla and nuts. Quickly pour the brittle into the prepared pan, spreading it thin. Cool completely, and break into pieces.
Notes
  1. The trick to fudgey brownies with that signature thin sugary crust is the egg whites. The thin layer of crust is actually like a meringue, so be sure to whip your egg whites and sugar separate from the yolks to achieve this.
  2. You can totally also make these brownies without the frosting and brittle, they're just as delicious.
  3. These are even better the next day, so I suggest making the brownies a day ahead, and then frosting them the next day.
Adapted from Dessert for Two & The Kitchy Kitchen
b a k e a h o l i c http://www.bakeaholic.ca/
Berries, Cakes, Chocolate, Dairy-Free, Dessert, Valentine's Day

Naked Chocolate Cake for Valentine’s Day

February 1, 2016

Naked Chocolate Cake for Valentine's Day // Bakeaholic.ca

Naked Chocolate Cake for Valentine's Day // Bakeaholic.ca

This tastefully naked chocolate cake is everything and more for Valentine’s Day. First, it’s naked, second, it’s chocolate, third, it has chocolate. covered. strawberries – the official symbolic food of Valentine’s Day.

I could go into all sorts of naked cake innuendo, but we’ll save that for later. 

January seemed to go by slow, yet fast. The beginning dragged on, as it always does at the beginning of the year. The weeks after the holidays are always sort of foggy. But now It’s February and it feels like we’re speeding ahead into 2016. 

If you already have plans for Valentine’s Day, add this naked chocolate cake to the mix. If you don’t have plans for Valentine’s Day, plan to make this naked chocolate cake and share it with someone. I wasn’t going to tell you that Adam and I finished this cake in two days – but we did. And it was delicious. 

Naked Chocolate Cake for Valentine's Day // Bakeaholic.ca

I had thought up this cake quite a while ago, and had been impatiently waiting for February to roll around so I could share it.

I fell in love with the ‘naked’ or ‘bare’ cake craze while planning our wedding. I had wanted a ‘naked’ cake for our wedding. I love the look of naked cakes, with the sides exposed and the frosting rustically layered in between. There are two ways to go about it, one – top the cake layers and leave unfrosted, or two – leave a pseudo ‘crumb coating’ look with a very thin layer of frosting around all sides with cake peeking deliciously through. They’re usually adorned with fresh fruit or flowers and they’re visually stunning.

I like both styles, depending on the overall look you are going for. I ended up making our wedding cake – because, baker. I was actually quite calm the morning before the wedding making the cake, trying not to worry about if it would make it until the next day or not – it did, thank god, avoiding a bridal-meltdown.

Naked Chocolate Cake for Valentine's Day // Bakeaholic.ca

This chocolate cake is perfectly moist and light, layered with coconut cream and sliced strawberries and topped with chocolate dipped strawberries – it has all the Valentine’s Day iconic treats, chocolate covered strawberries, whipped cream, and chocolate. The flavours and colours are the perfect pairing for Valentine’s Day. This year Valentine’s Day falls on a Sunday, so you have lots of time to prep and bake this delicious treat to share with your special someone – or, let’s be real, eat it in it’s entirety yourself. 

Naked Chocolate Cake for Valentine's Day // Bakeaholic.ca
Naked Chocolate Cake for Valentine's Day // Bakeaholic.ca
Naked Chocolate Cake for Valentine's Day // Bakeaholic.ca

Naked Chocolate Cake
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Ingredients
  1. 1 1/2 cups sugar
  2. 1 3/4 cups flour
  3. 3/4 cup dark cocoa
  4. 1 1/2 tsp baking powder
  5. 1 1/2 tsp baking soda
  6. 2 eggs, room temperature
  7. 1 cup dairy-free milk
  8. 1/2 cup melted butter or coconut oil
  9. 2 tsp. vanilla
  10. 1 cup boiling water (or fresh, strong brewed coffee)
  11. 1/2 cup dark chocolate chunks or chocolate chips
Frosting
  1. 1 can coconut cream, chilled (not milk)
Chocolate Covered Strawberries
  1. 4-5 Strawberries, washed and dried
  2. 1/4 cup dark chocolate chunks or chips
  3. 1 tsp. coconut oil
  4. Strawberries, washed and dried and sliced for cake filling.
To Bake
  1. Line two 8-inch round cake pans with parchment.
  2. Pre-heat oven to 350-degrees.
  3. In medium sized bowl, whisk together flour, baking powder and baking soda.
  4. Add the chocolate to the butter and stir to melt. Whisk in the cocoa powder.
  5. Add the eggs, milk and vanilla to the dry ingredients and blend together. Stir in melted chocolate.
  6. Blend well.
  7. Add the boiling water and mix slowly.
  8. Pour batter into prepared pans.
  9. Bake for 25 to 30 minutes.
  10. Allow to cool completely before removing from pan. Slide knife around the edges and turn out onto cooling rack.
To Assemble
  1. Heat chocolate in microwave in 1-minute intervals on 50% power until melted. Stir in coconut oil. Dip or drizzle washed and dried strawberries in chocolate and place on parchment paper or foil to set.
  2. Slice tops of cakes flat and even using a serrated knife.
  3. Whip chilled coconut cream with hand mixer, on high until light and fluffy. Place first cake layer on cake plate, top with half of the whipped coconut cream. Using a offset spatula spread evenly. Add sliced strawberries in single layer. Top with second cake layer and rest of coconut cream, spread evenly over top.
  4. Place chocolate covered strawberries on top. Store at room temperature before serving. Place leftovers in refrigerator.
Notes
  1. I like to keep a can of coconut cream in the fridge so it's ready when I need it. If you don't have a chilled can, just scoop it out into a metal mixing bowl and chill in freezer until you need it.
  2. Cake can be stored in fridge for 2-3 days.
b a k e a h o l i c http://www.bakeaholic.ca/
Bars & Squares, Brownies, Wheat Free

Almond Butter Chocolate Chunk Blondies

January 27, 2016

almond butter chocolate chunk blondies // bakeaholic.ca

almond butter chocolate chunk blondies // bakeaholic.ca

almond butter chocolate chunk blondies // bakeaholic.ca

Almond butter chocolate chunk blondies – a mouthful to say, and eat. These bars are chewy, crunchy and stick-to-your-mouth almond butter-y. You could switch the almond butter for peanut butter, but I find that almond butter has a deeper, more nutty flavour to it.  

And bonus, they’re wheat-free. Instead, make your own oat-flour in the blender. Adam and I recently bought a Vitamix. We put it on our registry, but we understood it would probably not be purchased since it is quite expensive. The Vitamix was definitely high on the ‘want’ list – so we waited until it was on sale and used some gift cards towards it. I use my blender on a very regular basis. Aside from smoothies, I used my blender for soups, purees, pancake and waffle batter, nut butter, ice-cream, sauces etc. So I was so thrilled when we finally got one. It came with two blender jugs, one specifically for dry grinding, such as making your own oat flour from oats. The oat flour comes out so smooth and fine. It’s amazing. I can’t wait to make some more flours for baking.

almond butter chocolate chunk blondies // bakeaholic.ca

I’ve been trying to get some more recipes developed and made for the site to keep up on a more regular basis. Over the past year with wedding planning i’ll admit I was absent from the blog quite a lot. Now that the weather has been keeping us indoors, and I’ve got more free time on the weekends I’ve been trying to create some more recipes to post. The problem with working is that by the time I get home, the sun is just getting ready to set, and the light is terrible for taking photos. I only use natural light to take pictures for the blog, so beginning to bake at 4:00 and having the finished product ready after 5, means there’s little to no light left. 

So, on the weekends I’ve been trying to get in at least two recipes to make and photograph for the week ahead. These Almond Butter Chocolate Chunk Blondies were definitely one of them. I made these last week and they were so good. Definitely a welcome little snack each day. 

almond butter chocolate chunk blondies // bakeaholic.ca

Almond Butter Chocolate Chunk Blondies
Yields 16
Almond Butter Chocolate Chunk Bars are chewy, crunchy and stick-to-your-mouth almond-buttery.
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Ingredients
  1. 1 1/4 cups almond butter
  2. 2 tbsp. coconut oil, melted
  3. 2 eggs, room temperature
  4. 3/4 cup coconut sugar
  5. 3 tsp. pure vanilla extract
  6. 1 1/2 cups oat flour
  7. 2 tsp baking powder
  8. 1/2 cup almond milk
  9. 1/2 cup dark chocolate chunks
  10. 1/4 cup almonds, chopped (optional)
  11. 1/4 cup toasted coconut (optional)
Instructions
  1. Preheat oven to 350.
  2. To make the oat flour, blend 2 cups oats on high speed until fine flour, then measure out 1 and 3/4 cups.
  3. Line an 9x9-inch square pan with parchment paper.
  4. In large mixing bowl or stand mixer with whisk attachment, cream together the coconut sugar, almond butter, coconut oil and vanilla. Add in the eggs and mix to combine.
  5. In separate bowl, whisk together oat flour, rolled oats and baking powder.
  6. With mixer on low, alternate adding dry ingredients and milk. Mix to combine on medium-low speed.
  7. Remove bowl from mixer, and add the chocolate chunks using a spatula or spoon to combine.
  8. Scoop batter evenly into prepared 9x9 baking pan.
  9. Sprinkle top of batter with chopped almonds, coconut and chocolate chunks if desired.
  10. Bake for 20-22 minutes, or until edges are golden and toothpick inserted in centre comes out mostly clean.
  11. Let cool completely on countertop, remove from baking dish an cut into bars.
Notes
  1. Store in container or ziplock on countertop, or freeze. They are deliciously dense when frozen - and have a lovely crisp crust on top. When the chocolate sets, it adds a satisfying bite.
Adapted from blissful basil
Adapted from blissful basil
b a k e a h o l i c http://www.bakeaholic.ca/