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The addition of a good dark, roasty beer adds depth and complexity to brownies. Make it a chocolate stout, and it’s an affinity made in heaven. Not counting the beer, this recipe has a one-two chocolate punch: melted bittersweet, plus cocoa powder. Serve the brownies slightly warm, with chilled, frothy glasses of the same chocolate stout you used for baking.
What to buy: You want a chocolate stout with a delicious roasted barley flavor and a chocolate aroma that doesn’t overwhelm. We like Samuel Smith’s Organic Chocolate Stout.
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...