Somewhere between a fudge-y brownie and a handheld cookies lies this sweet treat made with a smoky porter for delicious roasted flavors to pair with slightly bitter chocolate.
By Heather Lewis
This recipe doesn’t yield brownies. Not quite, at least. Instead, it produces a handheld treat that more closely resembles a chocolate cookie. The batter, however, is based on brownie batter and, as a result, produces a moist, tender crumb and slightly fudge-y interior that’s more reminiscent of, well, a brownie. And it’s amazing.
Did I mention the beer? The addition of a smoky porter intensifies the roasted flavors in the chocolate which are further accentuated by coarse sea salt. I ate nearly a dozen of them.
These brownie cookies are also the perfect chocolate canvas for mix-ins. Think chopped pecans and dried cherries. Or white chocolate chips and macadamia nuts. Maybe mini marshmallows and toasted almonds for a Rocky Road inspired variation. Or keep it simple with mini chocolate chips which will add texture and, more importantly, more chocolate. Needless to say, the possibilities are truly endless.
You can never have enough beer and chocolate. Next, try The Darkest Chocolate Ice Cream (with beer) or Banana Beer Bundt Cake with Chocolate Stout Ganache.
- ¾ cup (1½ sticks) unsalted butter, cubed
- 6 oz. bittersweet chocolate
- ⅓ cup smoked, coffee, or regular porter
- 3 large eggs + 1 egg yolk
- 1 cup granulated sugar
- 1 tsp. vanilla
- 1 cup flour
- ¼ cup cocoa powder
- ½ tsp. baking powder
- ½ tsp. salt
- ½ cup mix-ins (optional)
- ½ tsp. coarse sea salt
- Preheat oven to 350ºF.
- Over a double boiler, melt butter and chocolate together, stirring until completely melted and smooth. Remove from heat then slowly stir in the porter.
- In a separate bowl, beat the eggs, sugar, and cocoa powder together for 3 to 4 minutes until thickened. Add the melted chocolate, vanilla, salt, and baking powder; mix until well combined. Stir in the flour until just combined followed by any mix-ins being careful not to over mix.
- Using an ice cream scoop or large spoon, arrange 1 to 1-1/2 tablespoon scoops on a baking sheet leaving 2 inches between each cookie. Place on center rack in oven and bake at 350ºF for 10-12 minutes. Remove from oven, sprinkle with salt, and allow to sit on the baking sheet for 1 to 2 minutes before transferring to a baking rack. If reusing baking sheet for remaining batter, allow to fully cool before scooping more batter; if the baking sheet is too warm warm, the batter will melt and spread resulting in flat cookies.
- Serve with a Porter such as King Titus by Maine Beer Co.
Once the cookies have finished cooking, try placing the baking sheet with cookies in the freezer for up to 15 minutes to ensure a fudge-y interior. This will also help cool down the baking sheet more quickly if reusing for the next batch.