Several months ago, I wrote and photograph a story about the craft beer industry in Huntsville for Huntsville No’Ala Magazine. My favorite recipe (created by the uber-talented Lily Plauché) is this one: The Porter Brownie Sundae with Porter Ice Cream. Amazing!
Also amazing is the Brew Stooges Brewery itself. The brewers are super fun, super nice and the beer is delicious. If you live in the North Alabama area you definitely need to pay a visit to their tap-room, which is opened 5:00 pm until 9:00 pm, Thursdays, Fridays, and Saturdays unless otherwise posted.
Knucklehead Brownie Sundaes
Recipes by Lily Plauché
Serves: 8 (you will have brownies left over, which isn’t usually a problem)
For the brownies:
1 cup all-purpose flour
¾ cup cocoa powder
¼ teaspoon salt
½ cup butter
16 ounces semisweet chocolate, chopped, divided
1 cup granulated sugar
4 large eggs
1 cup plus 2 tablespoons Brew Stooges Knucklehead Porter beer
½ cup chopped pecans
- Heat oven to 350◦F.Whisk together flour, cocoa powder, and salt in a medium bowl. Set aside.
- In a medium pot, melt butter and 12 ounces chocolate over medium-low heat, stirring frequently. Let cool slightly.
- Whisk sugar and eggs into melted chocolate mixture. Whisk in beer. Stir in flour mixture just until combined. Stir in remaining 6 ounces chopped chocolate and pecans. Pour batter into a lightly greased 9×13 inch baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out with a few moist crumbs attached. Cool on a wire rack.
Porter Ice Cream
¾ cup sugar
¼ teaspoon salt
2 cups whipping cream
6 large egg yolks
1 ½ cups Brew Stooges Knucklehead Porter beer
1 teaspoon vanilla extract
- In a medium pot, whisk together sugar, salt, and cream. Heat over medium heat just until small bubbles form around the edge of the pan. Place egg yolks in a medium bowl. Slowly whisk 1 cup hot cream into egg yolks. Whisk egg mixture back into pot with remaining cream. Cook, whisking constantly, over medium heat until mixture thickens slightly and reaches 160◦F (do not boil). Pour mixture through a wire mesh strainer into a bowl; whisk in porter and vanilla. Cover and refrigerate until chilled, about 2 hours. Pour chilled custard into bowl of an ice cream machine and process according to the manufacturer’s instructions. Spoon ice cream into a container and freeze 4 hours or until firm.