28 Sep Salted Pretzel Stout Brownies

This recipe comes from our good friend Marcella DiLonardo. You can find her on Instagram at @ModestMarce

Pairs perfectly with our Winter Beard Stout

Ingredients:

1/2 cup Muskoka Brewery’s Winter Beard Stout 

1 cup unsalted butter

6 ounces baking chocolate, roughly chopped 

1/3 cup cocoa powder

4 large eggs, room temperature

2 cups granulated sugar

1 teaspoon pure vanilla extract

2 tablespoons 100% pure cranberry juice (not cocktail)

1 1/4 cups all purpose flour

1/2 teaspoon baking powder 

1 teaspoon fine salt 

Pretzels, for topping 

Directions:

1. Preheat the oven to 350(f) degrees. Line a 9 by 12 inch baking dish with parchment paper. In a saucepan over medium heat add the stout. Cook down until the liquid reduces by half, about 3 to 5 minutes.

2. To the same saucepan add the butter, chocolate & cocoa powder. Reduce heat & continue stirring until the butter is fully melted. Transfer to a mixing bowl.

3. Whisk in the eggs, sugar, vanilla & cranberry juice. Sift in the flour, baking powder & salt. Mix until just combined. 

4. Transfer batter to prepared baking dish & smooth to flatten. Top with pretzels. 

5. Bake for 20 to 25 minutes, until the edges have set but the center still has a slight jiggle. Let cool completely before slicing & serving.