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Pumpkin Porter Beer Brownies Sundaes

Pumpkin Porter Brownies Sundaes1

Pumpkin things are upon us.

Of course we have those pumpkin spice lattes that the weather is far too warm to warrant, and the overly orange plastic pumpkins that Target is trying to push on us, but it’s the beer that gets me most excited. It can be a triple digit August afternoon when a package of pumpkin porter arrives and I’ll still break into it as soon as I can open the box.

As early as July those hotly anticipated squash infused brews start to hit bottle shops and brew pubs across the land. From a pale lager to a deep stout, every style of beer has had a tryst with a pumpkin. Every brewer has a different take. Some like to spice it up, others favor a drinkable pumpkin pie, while some want the flavor to be a subtle background note you should have to work at identifying. Whatever you prefer when it comes to this super special release category, there is a beer that will suit your mood.

Pumpkin Porter Brownies Sundaes2

A box of He Said Baltic Porter brewed with pumpkin and spice arrived on my door step last week reminding me that the days of driving with the windows down and eating ice cream outdoors are rapidly coming to a close. So I did what any rational person would do: I made brownies. But, somehow, that didn’t seem like enough. So I made a pumpkin porter infused chocolate sauce and added in the more weather appropriate giant scoop of cold ice cream. Which makes this the perfect transitional recipe from the heat wave afternoons to the fireside evenings. It’s both pumpkin and ice cream, regardless of the weather in your town, this recipe fits.

Porters are a great vehicle for the flavors of pumpkin. The deep earthiness is delivered well with the roast notes of the darker beers and this beer is no exception. The flavors of pumpkin in He Said are perfectly mild in a way that I prefer, these beers can often be treated heavy handed. This Baltic porter delivers the flavors of pumpkin and spice without molesting you with them, it’s more seductive. It’s a deep, smooth porter that draws you in. And, apparently, makes you bake things. Or maybe that’s just me.

Pumpkin Porter 21st

 

Pumpkin Porter Brownies Sundaes

Ingredients

    For the brownies:
  • 1 ½ cups unsalted butter, cut into cubes
  • 10 wt ounces 60% chocolate (about 2 cups)
  • 1 cup pumpkin porter
  • 1 tsp vanilla
  • 2 large eggs
  • 1 ½ cups white sugar
  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 1 cup bread flour
  • ½ tsp cinnamon
  • 2 tsp espresso powder
  • 1 teaspoon salt
  • 1/3 cup unsweetened cocoa powder
  • For the Sundae:
  • 10 wt oz dark chocolate (53% cocoa)
  • 2 tbs light corn syrup
  • 1/3 cup pumpkin porter
  • 1 quart vanilla ice cream

Directions

  1. Preheat the oven to 400. In the top of a double boiler, or metal bowl set over (but not touching) gently simmering water, add the butter and the chocolate. Stir occasionally until just melted. Remove from heat, stir in 1 cup pumpkin porter and vanilla extract.
  2. In the bowl of a stand mixer beat the eggs on high until light and frothy, about 2 minutes. Add both kinds of sugar and beat for 6 full minutes. Add the pumpkin puree, stir until combined.
  3. In a separate bowl add the flour, cinnamon, espresso powder, salt and cocoa powder, whisk until well combined.
  4. While the mixer is on low, add the chocolate mixture to the eggs. Mix until well incorporated, stopping to scrape the bottom of the bowl to insure the batter is fully combined.
  5. Remove the bowl from the stand mixer, sprinkle with dry ingredients. Stir until just combined.
  6. Grease a 9x13 baking dish, or spray with butter flavored cooking spray, pour in batter.
  7. Place in the oven and immediately reduce to 350. Bake at 350 for 35 minutes. The top should look completely dry but the center should still be fudgy. Don’t over bake. Remove from oven and allow to cool until set and come to room temperature before attempting to cut, about 1 hour.
  8. Add the dark chocolate, corn syrup, and 1/3 cup pumpkin porter to the top of a double boiler over medium heat.
  9. Stir until melted and well combined, remove from heat, pour over ice cream.
https://domesticfits.com/pumpkin-porter-beer-brownies-sundaes/

 

Pumpkin Porter Brownies Sundaes3

 

 

 

Brownie Waffles

 

I can’t decide if I’ve been obsessed with Dessert for Breakfast or if it’s really an obsession with Breakfast for Dessert.

 

Well, you say, it depends on what time of day said meal is being consumed. Although if this dessert/breakfast hybrid is eating all day long, the lines get a little blurred.

Now that I’ve shared with you my Pecan Pie French Toast, and Oatmeal Cookie Pancakes now I throw these Brownie Waffles at you.

I figured out that although I eat pretty well most of the week, I let myself eat whatever I want at my Saturday morning breakfast, making me want to get the most bang for my bite. Hence, breakfast and dessert crammed into one plate. I hope you don’t mind too much.

And if you want to get craaaazy, go ahead and top this with vanilla ice cream. And sprinkle it with bacon. But make sure and invite me over.

Beer Soaked Apple Pie With Cheddar Beer Crust

Ingredients

  • Crust:
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2 sticks unsalted butter
  • 2 cups shredded cheddar cheese
  • 6-8 tbs beer (pale ale, or wheat beer work best)
  • 2 tbs melted butter (to brush on prior to baking)
  • Filling:
  • 7 cups Granny Smith apples, peeled, cored and sliced (Granny Smith are the only apples that will not turn mushy during this process)
  • 16 oz pale ale or wheat beer
  • 2 lemons, juiced
  • 1/4 cup unsweetened apple sauce
  • 2 tbs flour
  • 1/2 tsp nutmeg
  • 2 tsp cinnamon
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp corn starch

Directions

  1. Combine 1 1/2 cups of flour, salt, and sugar in a food processor, pulse a few times until its combined. Add the butter and process until well combined, about 2 minutes.Add the remaining flour and process until incorporated, about 1 minute.
  2. Move to a bowl and add the cheese and 6 tbs beer, mix until just incorporated. Don't over mix. If the dough is too dry, add more beer until the right consistency is reached.
  3. Split into two equal sized portions and form into disks. Wrap the disks in plastic wrap and chill until very firm, about two hours. Because this dough is so soft, it is very important for the pie dough to be very cold and very firm.
  4. Place the apples, lemon juice and 16 ounces of beer in a bowl and allow to soak at room temperature for 2 hours. If the apples are not fully submerged, toss every half hour to redistribute. Remove the apples from the beer and allow to drain and dry for about 30 minutes, or until fully dry.
  5. Preheat oven to 350.
  6. Add the apples and the remaining filling ingredients to a bowl and toss to coat.
  7. On a well floured surface, place one of the disks, add flour to the top of the disk as well.
  8. Roll out into an even thickness. Marble rolling pins are very cold and don’t disrupt the fat inside the dough, making them an excellent choice for rolling pie dough. When you place your dough in the fridge to chill, add your marble rolling pin as well, allowing it to chill.
  9. Add you pie dough to a pie pan and press into shape, removing any excess. Add the filling.
  10. Roll out the second disk of pie dough and add to the top of your pie. Press the top crust and the bottom crust together at the edges, cut holes to vent steam.
  11. Brush with 2 tbs melted butter.
  12. Bake at 350 for 35-40 minutes or until lightly golden brown. Cover the edges with foil of the edge starts to brown too quickly.
https://domesticfits.com/brownie-waffles/