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Peppermint Stout Brownie

Brownies made with love and Beer! Plus a dash of Licor 43 which comes in handy in all your baking!

- Difficulty: Intermediate

Servings 6 people
Author Monica C

Ingredients

Brownie

  • 3 large Eggs
  • 2/3 cup Unsalted Butter Room Temperature
  • 1.5 cups All Purpose Flour
  • 1 cup Cocoa Powder
  • 1/4 tsp Salt
  • 1 1/4 cups Brown Sugar Packed
  • 1 cup Granulated Sugar
  • 1 tsp Licor 43
  • 1/2 cup Stout

Instructions

  1. Preheat oven to 325 degrees F and grease a 10 inch square pan well with a parchment paper lined on the bottom

  2. Using a stand up mixer with the paddle, add your butter, sugars and Licor 43, and at a medium speed let it become light and fluffy. This should take about 3 minutes.

  3. In the meantime, bring together your flour, salt, cocoa powder in a small bowl and whisk until combined.

  4. Add your eggs, 1 at a time into the stand up mixer. Make sure to stop and scrap the sides at least two times. Add your Stout Beer and mix until incorporated.

  5. Lower your speed to low-medium on the stand up mixer, and slowly add your dry flour mixture. Mix until just incorporated! You don't want to over mix.

  6. Pour into greased pan and put into the oven for approximately 40-45 minutes. Check if it's done by inserting a toothpick in the centre of the batter and that it comes out clean.

  7. Place the pan on top of a wired rack and let it come to room temperature before removing it from the pan.

Recipe Notes

Licor 43 acted as a substitute for Vanilla Extract. If you want to make it Non-Alcoholic, simply use Pure Vanilla Extract instead, omit the Stout and use 1/3 cup of Coffee, Espresso, Water, or really any liquid you think would pair nicely.