Indulgent Dark Chocolate, Caramel and Pecan Brownies

IMG_1600During the holidays, I bought a make-your-own six pack of locally produced craft beers and held on to the Lazy Magnolia Southern Pecan to use in a brownie recipe I pulled from a magazine.

The original recipe highlighted a chocolate and caramel beer (La Resolution by Unibroue) but I figured the brownies would be even better with a pecan inspired one.

If anyone fixes both, let me know which you liked better!

Indulgent Dark Chocolate, Caramel and Pecan Brownies

2 cups bittersweet chocolate morsels, divided
1 stick butter
1 cup flour
3/4 cup cocoa powder
1 teaspoon instant coffee
1/4 teaspoon salt
4 large eggs
1 cup granulated sugar
1 cup Southern Pecan Ale, room temperature
3/4 cup toffee bits (I used Heath)
1/2 cup pecans, chopped
flake salt

Preheat oven to 374 degrees F.

Melt 1 cup of the bittersweet chocolate morsels and butter in a double boiler. Stir well and remove from heat when butter and chocolate are entirely melted.

Combine the flour, cocoa powder, coffee and salt together in a mixing bowl and stir. Set aside.

In a mixer, beat the eggs and granulated sugar until light and foamy. Pour the chocolate mixture into the egg mixture. Mix well. Slowly add the flour mixture. Finally, add the beer, the nuts, the toffee bits and the final cup of bittersweet chocolate morsels.

Pour into a well buttered 9×13 pan. Sprinkle a little bit of flake salt on the top and bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean. Let cool completely before cutting.

Even better a la mode


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