Chocolate, caramel, fleur de sel and beer brownies

Name: Chocolate, caramel, fleur de sel and beer brownies
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 and +
Cuisine: Québécoise
Ingredients: 8 ounces ( 225g ) Toblerone dark chocolate (8 big pieces), chopped; 3/4 cup caramel chips; 6 tbsp melted butter; 1 cup unbleached flour; 3/4 cup unsweetened cocoa powder; 1 tsp instant coffee; 1 generous pinch of salt; 4 large eggs (room temp.); 1 cup white sugar; 1 cup La Résolution beer from Unibroue, shelf temperature (or another black beer with hints of coffee / caramel); 1/4 cup pecan nuts, coarsely chopped; 1 cup semi-sweet chocolate chips; Fleur de sel

Preparation 20 min
Cooking 40 min
Servings 6 and +
Freezing Absolutely

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Ingredients
Preparation
Comments

It’s official, you will NOT get thinner with me! Especially with these chocolate, caramel and fleur de sel brownies with La Résolution beer! They are thick and SO overflowing with chocolate!

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Ingredients

8 ounces ( 225g ) Toblerone dark chocolate (8 big pieces), chopped
3/4 cup caramel chips
6 tbsp melted butter
1 cup unbleached flour
3/4 cup unsweetened cocoa powder
1 tsp instant coffee
1 generous pinch of salt
4 large eggs (room temp.)
1 cup white sugar
1 cup La Résolution beer from Unibroue, shelf temperature (or another black beer with hints of coffee / caramel)
1/4 cup pecan nuts, coarsely chopped
1 cup semi-sweet chocolate chips
Fleur de sel

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Preparation

Preheat the oven to 375°F.
Melt the chocolate, caramel and butter in a double boiler then mix well. Keep warm.
In the meantime, pour the flour, cocoa, coffee, and salt in a big bowl and mix well. Set aside.
Mix the eggs and sugar at high speed with an electric mixer for about 2-3 minutes, until you get a light and foamy texture.
Pour the chocolate mixture with the egg and combine at medium speed until homogenous. Then, add the flour mixture, the beer and nuts and continue to mix until combined.
Cover a 9×13 edged baking pan with parchment paper. Pour in the mixture and sprinkle it with chocolate chips. Sprinkle fleur de sel to your liking.
Bake in the oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely. Cut and enjoy! Can be kept in the fridge for a couple of days. I think it was even better the day after and slightly chilled!

Our sommeliers suggest

Lustau East India Solera

Andalusia, Spain

Lustau East India Solera is a sherry from Andalusia made with palomino and Pedro Ximenez, a grape known for raisin and burnt-sugar notes. That raisiny, nutty side picks up the caramel, the coffee and the dark beer in these brownies, the pecans add to it, and the fleur de sel makes you want another sip. A small glass to end dinner, warm brownie on the side. See the product

Senor Cacao, Ras L'Bock

The brownie already has its caramel and its fleur de sel. A sweet caramel stout melts into it instead of adding a new flavour, and its roasted grain stands up to the dark chocolate. A dessert you drink next to a dessert, and that holds up very well. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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