Chocolate Irish Stout Brownie
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Ingredients
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Yield
1/2 sheet panUnit of Measurement
- 320 g PreGel Five Star Chef Pronto Flamenco Gluten Free (Sponge Cake) - 44628
- 30 g PreGel Five Star Chef Cacao Togo (Cocoa Powder) - 70148
- 3 g salt
- 340 g dark chocolate chopped
- 85 g butter
- 20 g PreGel Five Star Chef Pannacrema Vanilla - 76776
- 200 g whole eggs, room temperature
- 300 g stout beer, room temperature
- 225 g milk chocolate chopped or chips
Method of Preparation
- In a medium bowl melt together the dark chocolate and butter.
- In the bowl of a stand mixer fitted with a whip attachment, measure out the remaining ingredients.
- Pour in the melted chocolate mixture and paddle all of the ingredients on medium speed for 1 minute.
- Fold in the milk chocolate or sprinkle on top after it’s in desired pan.
- Spread the batter evenly on a silpat lined ½ sheet pan and bake at 176°C/350°F for 15-20 minutes.