Brown ale, or brown ale, is used at all stages making total amazing chocolate cake filling it with its malt-spicy notes, emphasizing favorably rich taste of chocolate. First, the beer is slightly evaporated and kneading in the dough. After the brownie is ready, his the hot surface is also smeared with glaze based brown ale and sugar and then coated with chocolate topping, cooked with ale and pecans. Cake it turns out very tasty, fragrant and soft with a perfect wet the middle. It can be served on the festive table and in the evening чаепитию. 
Time: 1hour. 30 min. Difficulty: easy Quantity: 14 tiles In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Brownie
- 0.33 liters brown ale
- 220 gr butter
- 100 gr. dark chocolate chopped
- 2 tbsp. granulated sugar
- 4 large eggs
- 1.5 tbsp. premium flour
- 1/3 Art. cocoa powder
- 0.5 tsp salt
- 1 tbsp. dark chocolate granules
Icing and topping
- 1/4 Art. + 2 tbsp. l brown ale
- Pinch of sugar
- 110 gr. butter
- 1 tbsp. finely chopped pecans
- A pinch of salt
- 2 tbsp. l cocoa powder
- 2 tbsp. powdered sugar
Recipes with similar ingredients: dark chocolate, cocoa, nuts pecan ale
Recipe preparation:
- Preheat the oven to 175 ° C. Cover the baking dish 22×32 cm in size with foil, leaving it to hang 5 cm from two opposite sides; sprinkle with a cooking spray.
- Bake brownies: in a large saucepan over medium heat bring the beer to a boil and brew until it evaporates for about up to 1/3 tbsp., about 15 minutes. Pour into a bowl.
- Wipe the pan and add the butter and chopped chocolate. Heat over medium heat, stirring until cooked. homogeneous mass. Remove from the stove and cool slightly, about 5 minutes. Add sugar and eggs and mix until smooth. glossy mass. Stir in the evaporated beer. Add the flour cocoa powder and salt and knead a uniform dough. Add chocolate granules.
- Pour the dough into the prepared form. Bake until a toothpick inserted in the middle of a brownie will not come out clean, 30-35 minutes. Rearrange the form on the grid. Meanwhile cook glaze: in a small bowl, mix 2 tbsp. l beer with sugar until sugar will not dissolve; grease the warm brownie.
- Cook topping: in a medium-sized saucepan on moderate heat, mix the butter, almost the whole of the pecans (2 tbsp. set aside) and salt. Cook, stirring, until butter melts and nuts do not fry slightly, about 5 minutes. Add cocoa powder and mix until smooth. Remove from the stove and add sugar in two passes, alternating it with the remaining 1/4 Art. beer.
- Stir until smooth, then pour over warm brownie and gently spread over the entire surface. Sprinkle with the remaining 2 tbsp. l pecans. Allow to cool completely. Remove the brownie from the mold by pulling the hanging foil and cut into pieces.
