Y’all, please forgive me for coming late to the party again. I’ve been in a funk because we lost the dang Super Bowl. I’m going to take some inspiration from Luke who gave a fine interview after such an unfortunate loss and try to stay positive. Seriously, a 17-2 record is something to be proud of!
Remember a couple of years ago when Denver totally blew the Super Bowl from the first snap that went right over Peyton’s head? It all went south after that, but here they are in 2016 with the Lombardi and the Super Bowl rings.
So, I’m going to have a positive attitude and #KeepPounding because watch out #PanthersNation will be back next year and we’ll be even better!
I thought it would be appropriate to share these brownies with you today because the recipe comes from our own hometown favorite, Amelie’s French Bakery. Amelie’s is famous for these brownies and for good reason!
Now, these brownies are quite delicious when made according to the recipe, but this was a dark day and we really needed to add some beer. I’m serious as a train wreck when I tell you that if you can get your hot little hands on some Southern Tier Creme Brulee Stout and put it in these brownies it will be one of the best decisions you ever made. You could even leave out the caramel -it’s that good.
FULL DISCLOSURE: The caramel is delicious, but a total headache to make. I seriously made this recipe 4 times and consulted with one of the Amelie’s pastry chefs before I got it right with this dang caramel. You need to remove the sugar mixture from the heat prior to adding the cream. Then you need to SLOWLY add the cream or it will blow up and create on unholy mess on your stove. Finally, the key to serving them is to freeze them after you add the caramel sauce until they are solid, then run your knife under hot water, wipe it dry, then you can cut them. And make sure that when you put them in the freezer if you cover them make sure nothing is touching the tops of the caramel or it will totally stick. You will not be happy if this happens. Trust me.
It was a lot, but I’m trying to keep things real ’round these parts.
In my effort to keep things real, be positive, and maintain my sunny disposition, let’s not forget that we have a Valentine’s Day Giveaway event going on here for a $1000 Amazon gift card! I certainly can’t think of one single good reason why you haven’t entered yet, but there is still time so get busy!
We’re still singing Sweet Caroline and I love Cam, Greg, Luke, and the rest of my Carolina Panthers, so let’s spread some love because our Valentine’s Day giveaway is still going strong! Enter using the Rafflecopter below and Good Luck!!!!
- 6 ounces unsweetened chocolate, chopped
- 3/4 cup unsalted butter cubed
- 2 cups sugar
- 3 large eggs
- 1 cup flour
- 1 12 ounce bottle Southern Tier Creme Brulee Stout Beer
- 1/2 cup heavy cream
- 2 cups sugar
- 1/2 cup water
- 1/4 cup unsalted butter, cubed
- 2 teaspoons sea salt
- 2 tablespoons gelatin combined with 1/4 cup cold water
- Preheat over to 325
- Spray 9 x 13 inch pan with cooking spray
- Melt chocolate and butter in a small saucepan until both are completely melted, stirring often
- Add sugar and stir to combine
- Remove from heat
- In a medium sized bowl, lightly whisk eggs, add chocolate mixture and stir to combine
- Add flour and stir until incorporated completely
- Stir in beer
- Transfer batter to prepared baking pan and bake for 30 minutes
- Cool completely in pan on a wire rack
- After brownies are completely cooled make the caramel sauce
- Warm heavy cream in a small saucepan over medium heat, do not boil
- In another saucepan, combine sugar and water, and heat on medium-high
- LEAVE IT ALONE - DO NOT STIR until the sugar mixture reaches a dark amber - but not burnt
- Remove from heat and SLOWLY add cream, then butter and salt
- Stir until smooth
- Add gelatin, stir to combine
- Pour evenly over brownies immediately
- Transfer brownies to freezer and leave until completely frozen or overnight
- After they are frozen you can run a knife under hot water, dry with a towel, and then you will be able to cut them without making a hot sticky mess
- Return to freezer until an hour or so prior to serving
Recipe slightly adapted from Amelie’s French Bakery
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