This may come as a surprise to you (or not so much a surprise), but I am not very successful when it comes to making brownies. You have no idea how many times I have attempted to make a solid batch of brownies in the past week. They either puffed up too much, or deflated too low. It took a lot of trial and error to get them just right. In this case, I really think the elevation came in to effect. I found that I absolutely CAN NOT use baking powder in brownies. It was a disaster. I may have cried (just a little). Again, I also blame my oven (which is a total piece of crap…and I hate it!). Anyway, I finally think I got this recipe just right. They are fudgy, gooey, nutty, chocolatey, caramely. I could go on and on and on. Zach and I tend to lean towards the fudgier brownies, rather than the cake ones. If I wanted to bake a chocolate cake, I would just bake a chocolate cake! As a result, these are probably the fudgiest brownies you will ever bake! I’m so sorry about that. I really think it was worth the wait and effort trying to build this recipe, because I have a feeling these brownies will be gone in a day.
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Recipe Fun Facts:
There are some great caramel sauce recipes out there. Feel free to go the store-bought route, if you find you don’t have the time to make your own. If you choose to make your own, this is my go-to recipe: Ree Drummond’s Easy Caramel Sauce Recipe. It’s full proof, and I have never had a problem with it.
We like nuts in our brownies, but I know a lot of you out there aren’t huge fans. Feel free to eliminate the pecans if you feel necessary. I will only be a little upset by this. ;)
Brewed By: Bison Brewing
Style: American Stout
ABV: 5.0%
IBU: 20
Description: I really don’t think I need to go into detail why I would decide to pair these indulgent brownies with Bison’s Chocolate Stout. Stouts in general are perfect for desserts, this chocolate stout takes the pairing to a whole new level of flavor. It’s a rich and robust stout brewed with Peruvian cocoa. This stout has hints of coffee and roastiness, which, as a coffee addict, I absolutely adore. It’s a great brew in general, and even better with a super chocolatey dessert. =)
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9 Responses
Glad to have found on you tasty kitchen, looking forward to following you! These brownies look and sound absolutely amazing. Be sure to stop by my link party, #OmNomNomFriday, and share some of your fantastic creations. Have a great weekend :)
Happy Blogging!
Happy Valley Chow
Oh hey! It’s a state colleger! Zach and I both lived in State College for a while! I will be sure to join! Thank you! I hope you have a great weekend as well!
Oh how I love these brownies. I’ve never sweated over brownies but your hard work definitely paid off. I want these!
Thanks Maureen! I was definitely sweating over these. ;)
Would these be ok if I froze them for 4 days? I’d love to make them for a bake sale, but need to make them a few days in advance. Thanks!
Jessica, You can definitely freeze them! I freeze cookies and brownies all the time. I would suggest baking them, and then refrigerating them over night first. These brownies tend to fall apart if they aren’t cold enough. It will also make them easier to slice. Also, I would cut them up and separate them into their own little bags and then place the little bags into a large zip-loc bag, and THEN I would freeze them. You will save yourself a ton of extra work if you go this route. Good luck! I hope the recipe works out for you!