Do you like chocolate? Beer? Bourbon? Bacon?
Ever wonder what would happen if you put them all together?! Well, I was curious.
City Tap House in Washington, DC had a baking-with beer competition. It was a Terrapin Wake-n-Bake competition; everyone had to use to original wake-n-bake beer in their baked entry.
After some experimenting and brainstorming, I came up with these. It’s a chocolate espresso brownie, made with the beer, topped with a bourbon mascarpone whipped cream, beer caramel sauce, and caramelized bacon.
I entered them into the competition, and I’m so excited to announce that I won!!
First, thank you SO MUCH to everyone who came out and voted for me!! It means so much to me.
The dessert will be on the City Tap House dessert menu for the month of February!! Chcheck it out! Need someone to go with?! You lemme know– I’ll go as many times as possible 😀
Want to try makin’ them?! Check out the recipe below! It takes a bit of work to make all of the different parts, but it’s totally worth it.
1 ½ cups all purpose flour
½ tsp salt
1 cup unsweetended cocoa powder (I used dark, but regular will be great too)
1 tsp instant espresso powder
1 ½ sticks butter, melted
2 tsp vanilla extract
1 cup granulated sugar
1 cup brown sugar, lightly packed
½ cup Terrapin Wake n Bake beer
2 cups semi sweet chocolate chunks
For the brownies, sift together the flour, salt, cocoa powder, and espresso powder into a bowl, whisk them together. In a large bowl, combined the melted butter, eggs, vanilla extract, granulated sugar, and brown sugar. Whisk the wet ingredients together until fully combined. Then, alternatively fold in the dry ingredients and the beer. Fold together until there are no more flour streaks. Lastly, add in the chocolate chunks and gently mix in.
This will make one 13 x 9 inch pan. Or, when I made them for the competition, I made them in mini muffin tins and made about 5 dozen. For the minis, bake them at 375 for about 15 minutes or until the centers are set.
Bourbon mascarpone whipped cream:
1 cup heavy cream
1 cup mascarpone cheese (8 oz)
1 Tablespoons bourbon
¼ cup granulated sugar
½ tsp vanilla extract
First, make sure your cream and the mascarpone cheese are very cold. If you have a big metal bowl, you can use that for this and place it in the fridge an hour or so before you’re ready to make the cream.
Put all of the ingredients into a large bowl. Using a hand-mixer on medium-high speed, beat everything until stiff peaks form. Takes about 5-7 minutes.
Stout Caramel Sauce:
1 12 oz bottle Terrapin Wake n Bake beer
1½ cups brown sugar
2 Tablespoons Unsalted butter
1 cup heavy cream (room temperature this time)
1 tsp Vanilla extract
⅛ Tsp Salt
Pour the bottle of beer into a medium-sized saucepan. Simmer it on stove for about 12-15 minutes. It’ll cook down—stir it a few times while this is happening.
Add in the butter and the brown sugar and cook another 12 minutes. DO NOT touch it during this time. Once it reaches 225 degrees F, it’s ready for the next step.
Take the pan off the stove and slowly whisk in the cream. It’ll bubble while you do this so be careful. Add in the vanilla extract and the salt also. Return the mixture to the stove for about 5 more minutes. When the caramel coats the back of a spoon, it’s done!
Remove it from the stove and pour it into a glass jar (I used a mason jar). Let this cool a bit before drizzling it on the brownies.
12oz package bacon
1 Heaping Tablespoon brown sugar
Bake bacon in a 375 degree F oven for about 15 minutes, until crispy. Remove from the oven, allow to cool a bit. Once it’s cool, crumble it into a saute pan. Add in the tablespoon of sugar. Heat on medium heat until the sugar melts and is evenly distributed on the bacon.
Take a mini brownie, pipe on the whipped cream. Sprinkle on some bacon bits, and finish with a caramel drizzle.