Hello, it’s me… and beer brownies

Hello friends! Sorry it’s been ages. We’ve just finished up our renal block (now offering free advice and guesses answers on all things kidney stones, abnormal urination, and urinary tract infections!) and I’m officially on Christmas break. I sincerely apologize for not writing sooner. I’ll quote my girl Adele here: “I know I’ve been quiet, I just wanted to come back and surprise you. I didn’t want to tell you anything because I wanted it to be a surprise.” 100% honesty, I cried real tears when I watched her NBC live performance. The legend is back and I couldn’t be happier.  Anyways, hello, it’s me, with no big surprises like a Grammy-winning album. Only surprise is that I haven’t failed out of med school yet and I come bearing beer brownies. Over the past couple months I’ve unashamedly made this recipe more than a couple times. I know around this time everyone’s all gingerbread this and peppermint that, but when you’re sad about school and only want to eat warm, fudgy, gooey chocolate, maybe with some alcohol thrown in, this recipe does that for you from the lovely Kitchy Kitchen:

BEER BROWNIES:

1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
3 1/2 ounces semi sweet chocolate
8 tablespoons of butter, browned
1/2 cup of West Sixth Cocoa Porter
4 eggs
1 cup white sugar
1 cup brown sugar, packed
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 350F. Melt your semi-sweet chocolate (I used Ghirardelli) either double boiler method or in the microwave (the latter if you’re super classy like me). Sift together the flour and cocoa powder. Brown your butter until you see brown bits and it smells like caramel. Pour the delicious butter goodness into your bowl of melted chocolate, then add the beer. Feel free to drink the rest of your fabulous porter straight from the can; you deserve it. Beat together the eggs and sugar for about two minutes. Add your flour and wet ingredients, alternating mixing in between. Finish with the vanilla and fold in the chocolate chips. Muster all self-restraint to resist gulping down the batter. Don’t be a heathen like me. Instead pour it into a 9 x 13 pan and bake for 30 minutes for extra gooey brownies (or longer if you have no soul and like dry brownies).

Much love and hugs,
Jthumb_IMG_4501_1024thumb_IMG_4510_1024thumb_IMG_4516_1024thumb_IMG_4520_1024

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