Autumn Brownies

These brownies can only be baked in the fall and can only be eaten with Dogfish Head’s Punkin Ale while listening to the Avett Brothers. Period.

Ok, I guess you don’t have to save these brownies for the colder months, and I guess you can pair them with something besides pumpkin beer…anddd you can eat them while listening to anything you want, but I highly suggest the Avett Brothers. The Mountain Goats will suffice as well. But the dense texture of these brownies (think flourless cake) coupled with the generous addition of cinnamon make these perfect for rainy, crisp, fall evenings. Dogfish Head’s Punkin Ale is a sweet and actually pumpkin-y brew – as opposed to other pumpkin impostors like Blue Moon’s Harvest Moon Pumpkin Ale (although I love the Neil Young reference). So invite some friends over, roast a few squashes, carve a pumpkin or two, and chow down on these Autumn Brownies. (Recipe below.)

Ingredients

1 1/2 cups all purpose flour
1 tbls. cinnamon powder
1 cup unsweetened cocoa powder
1 stick unsalted butter (at room temp.)
1/2 stick salted butter (at room temp.)
2 cups sugar
3 eggs
1 tsp. vanilla
1/2 tsp. almond extract (optional: if you don’t have any almond extract, just substitute with vanilla)
1/2 cup lukewarm water (as needed)
6 oz. semi-sweet chocolate chips
9 x 13 glass baking dish

Preparation
1. Preheat the oven to 325 degrees. Butter the baking dish with the butter wrappers or cooking spray.
2. In a medium bowl, mix together the flour, cocoa powder, and cinnamon and set aside.
3. In a large bowl, whisk together butters and sugar with a hand mixer, standing mixer, or just your plain ol’ hands. When the butter is in small clumps, mix in the eggs one at a time until you have a smooth batter. Mix in the vanilla and almond (if using) extracts.
4. Add the flour mixture in three parts to the egg batter. If the batter is too dry, add the water a little at a time until you have a smooth batter again. Mix in the chocolate chips.
5. Pour the batter into the baking dish and even it out. Bake for 35-40 minutes or until the top of the brownies are no longer shiny.

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