Brewdog Tokyo Brownies

INGREDIENTS

  • 3 1/2 oz milk chocolate

  • 2 tablespoons instant espresso

  • 8 tablespoons of butter

  • 4 eggs, at room temp

  • 1 cup white sugar

  • 1 cup brown sugar

  • 1/4 cup unsweetened cocoa powder 

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon cinnamon

  • 1 cup flour

  • 2 teaspoons vanilla extract

  • 1 cup Brewdog Tokyo*

  • 1 cup semi-sweet chocolate chips

  • 1 cup walnuts, halved and toasted lightly

- Preheat oven to 180 (Gas mark 4), once hot, pop in the walnuts until just toasted (about 5 minutes). 

- Sift together the flour, spices, and cocoa powder. 

- Meanwhile, melt the chocolate, espresso and butter in a bowl over boiling water, add the beer and stir to combine, then let cool. 
- Beat together the eggs and sugar (white & brown) until thick and shiny. 
- Keep beating on low while adding flour mixture and then add the cooled chocolate & beer mix. 
- Finish with the vanilla. Do not over mix. Fold in the chocolate chips. 
- Pour into a buttered and floured 9 x 13 pan and sprinkle the walnuts on top. Bake for 35 minutes.

BakingYve FontileaComment