This mint choc chip brownie recipe is going to tantalise your tastebuds. For this recipe we are using our Sgt Peppermint mint choc chip flavoured imperial stout. We launched this can late last year as our first collaboration with Twisted Wheel Brew. The cans have gone down a treat as we are sure these brownies will too.
Preheat oven to 160 degrees. In a large mixing bowl, stir the stout into the cocoa powder. A little tip is to take some of the carbonate out of the beer so that your brownie doesn’t rise like a cake. We recommend pouring it back and fourth between two glasses to reduce the fizz. Mix together warm melted butter and sugar in another mixing bowl. Next you need to add the eggs one at a time before adding the yolk last. Add your butter mix to the cocoa and stout and gently fold together. You will then need to fold in the flour and salt until combined. Another tip is that it’s ok if you can still see some flour, you don’t want to over mix which will lead to tough brownies.
Finally gently add in the chocolate chips leaving some for on top. Butter a deep baking pan and line the bottom with greaseproof paper leaving enough at each end to hold when you want to remove your brownie. Add the brownie mix to the baking pan and top with additional chocolate chips. Bake in the oven for 30 minutes before checking that the top and edges have crisped, if not pop back in for another 5-10 minutes.
Wait for them to cool (if you can manage it) then enjoy.
- 300ml Sgt Peppermint Imperial Stout
- 6 tbsp unsalted butter melted
- 2 large eggs and 1 egg yolk
- 160g sugar
- 100g unsweetened cocoa powder
- 70g all purpose flour
- 70g plain chocolate chips
- 1/4 tsp salt