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Discussion in 'Beer & Food' started by devlishdamsel, Jan 29, 2013.
Has anyone tried this? If not this is definitely an experiment i may have to partake in !
I don't know how well soaking would work, it might just make a mess?
but there is this recipe. . .
Not soaked in, but baked with, and I haven't tried it. Also, the stout/whiskey could obviously, easily be changed to your personal taste.
Keeping in mind I have commonly soaked brownies in kahlua and rum. Baking the alcohol in ruins the precious alcohol.
So, you want the alcohol in the brownie?
Indeed, ive done it with liquor and its superior. I think im going to make a batch and try to just soak one brownie to see what happens. that way i don't destroy perfectly good beer or a perfectly good batch of brownies.
When cooking or baking with beer you don't destroy anything.
"Destroy" may not be the correct term. Alcohol is boiled off, isn't it at boiling temperatures? I think that's why devlishdamsel wants to soak rather than cook with it. Basically by soaking it, you'd make an extract, I believe, a brownie-stout extract.
What i meant by destroy exactly, is that if for some reason the beer and brownies make some sort of disgusting tasting mush and not a delectable alcoholic baked good, if I only experiment on one brownie and not an entire batch and drink the rest of the beer, then i haven't completely ruined an expensive beer and an entire batch of brownies!
I say try it and report to us. Whatcha got to lose other than a brownie and part of a beer. Try eating it immediately and then try it after soaking it overnight in a sealed Tupperware container in the fridge. It'll still go flat, but that's ok. Oh, and don't use to much beer, just enough to get the flavor in. Good luck!
Oh my...where is the food/beer porn pics? Now if only I could find a girl who soaks her desserts in booze, all would be right in the world.
You can soak a brownie in beer. I soak cupcakes in beer. I just poke lots of holes in the top with a toothpick and dribble it, let absorb, dribble, absorb, repeat. I use creme brulee stout on a vanilla cupcake.
Please do it, that sounds awesome. I have a couple of Mephistopheles sitting, and would be interested in your recipe too if it turns out well!
im thinking ill probably do half kahlua, half stout, just to make sure the viscosity is correct. I actually typically make this type of brownie out of coconut flour( to those who have never had it probably sounds weird but i guarantee you that when its all over you would not care as it tastes better than a typical non alcoholic brownie!) and extra ground chocolate in the mix so it has a super dense profile that is willing to soak up just about anything.
They don't get mushy?
No, ive kept them for up to a week. It seems the soaking process makes them more fudgy. Did i mention i also frost these brownies . The batch i made in august was gluten and dairy free. These clearly will not be gluten free but since coconut flour makes a much more dense brownie, I see no reason to revert to actual flour as it probably would get mushy.
Go for it. That's my favorite stout of all time
I have made brownies several times using beer. I usually will combine the beer with the melted chocolate and then add that to the dry ingredients and bake. I can't say that I have noticed any negative consequences with this approach. I am intrigued by the idea of soaking the brownies but am content with sticking to my tried and true methods.
Alright so I did it. So far so good. They have been soaking for 2 hours and the integrity doesn't seem to have been compromised. Not able to find Mephistopheles i used some Brooklyn black stout sent to me by mr craft ( an amazing beer btw), and mixed it with Kahlua. I actually coated them in jameson because its going to be St Patrick's day and they are carbomb brownies. They have irish cream in the frosting. The kahlua stout mixture was actually quite tasty so i am confident this will work. I will report back later on the flavor but i have a really good intuition this is going to be the best brownie I ever had.
Those look delicious.......
Iso your brownies
They didn't get mushy soaking like that? it looks like if you pick it up out of there it would fall apart? interested in knowing how this works out
Happy St.Patricks day to everyone.
clearly not soggy or mush, The beer flavor has actually intensified over night ( it was not present or subtle before). But definitely not in a stale way. I'm so glad my instincts were correct on this one, I couldn't imagine not using beer.
Good job! What type of brownies did you use? I'd be interested in a recipe hehe
Yes, please post a recipe! It is just as simple as making brownies and then putting them in the beer??
That's a fantastic idea! I like using beer or a reduction to soak genoise-style cakes (because they are notoriously dry without a syrup soak), but brownies is an excellent idea. I've made a brownie/blondie concoction with beer in the blondie half and it is delicious!
No, if you were to use regular brownies i am pretty sure this would be disastrous. also i mixed the beer with liquor.
The brownie recipe has a lot of eggs and uses coconut flour instead of regular flour.
No reason not to soak them in beer. Or use beer in place of water in the recipe!
When I first read this, all I could think is that they'd turn to mush. After reading that you were using a thicker, more fudgy kind of brownie I just thought about how much I'd want to try them.
I liked the idea of poking holes in the baked good of choice and drizzling a bit of booze until it absorbs into it, to avoid getting mushy.
I'm curious if it's possible to do a slow boil reduction of beer to add to icing or something. I assume the slow/low boil would allow it to keep it's alcohol content. Either way it's making me hungry...
Ethanol evaporates at about 174F. The brownies will no longer have alcohol in them if the batter is mixed with beer and then baked. Perhaps a drizzle of some sort could be concocted? Like a double boiler with some dark chocolate melted, then cooled to appropriate temps and beer of choice added until you've reached desired consistency/flavor?
I had the honor of tasting Miss DevlishDamsel's famous Stout Soaked Brownies... NOT MUSHY... in fact, they were very firm, moist, rich, and far and away, the best brownie i've ever eaten... actually, I ate 2 !!