Desserts

Chocolate-Cream Cheese Stout Beer Brownies
Makes 24 brownies

Cream Cheese Filling
1 pkg (8 oz) cream cheese, softened
1/3 cup sugar
1/2 tsp vanilla extract
1 egg, brought to room temperature

Brownies
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp salt
6 TBLS butter, cut into cubes and brought to room temperature
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate chips
4 eggs, brought to room temperature
1 cup sugar
1 1/4 cup Stout Beer, brought to room temperature
1 cup semi-sweet chocolate chips

Preheat oven to 375 F. Line a 9 x 13-inch baking pan with aluminum foil or parchment paper, or grease and flour pan. In medium mixing bowl with electric mixer on medium speed, prepare cream cheese filling by beating cream cheese until smooth. Gradually beat in sugar. Beat in vanilla and one egg until just blended. Set aside.

In medium mixing bowl, whisk together flour, cocoa powder and salt until well-combined. Set aside. In top of double boiler over very low heat, melt butter, bittersweet chocolate and white chocolate chips, stirring constantly until melted. Remove chocolate from heat.

In large mixing bowl, beat four eggs and one cup sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat reserved flour mixture into melted chocolate mixture. Whisk in Stout Beer. (The batter will seem a bit thin.) Drop semi-sweet chocolate chips evenly on top of batter, allowing some to sink into batter. Pour entire mixture into prepared pan.

Pour cream cheese mixture over brownie batter in pan. Cut through mixture several times with knife to create a marbled design. Place in oven and bake 30 minutes on center rack until top is browned and toothpick inserted in center comes out almost clean. Remove brownies from oven and let cool, uncovered, until they reach room temperature. Cut into 24 brownies and serve.

Nutrition Information, Per Serving:
260 calories; 16 g fat; 9 g saturated fat; 30 g carbohydrate
Recipe from National Beer Wholesalers Association

Wheat Beer Peach Cobbler
Serves 10

1 bottle (12 oz) Honey Wheat Beer, or any Fruit-brewed Wheat Beer
1 TBLS butter, softened
3/4 cup sugar
1/2 cup light brown sugar
3 TBLS cornstarch
1/2 tsp Chinese five-spice powder
4 bags (1 lb each) frozen peaches, or 4 pounds fresh sliced peaches
2 cans (7.5 oz each) refrigerated buttermilk biscuits (20 biscuits)
1/4 cup milk
1/3 cup sugar

Pour Honey Wheat Beer into soup pot or other large pot; bring to a boil over medium heat. Boil 5 minutes, or until reduced to 3/4 cup. Turn off heat and let reduction cool completely.

With butter, generously grease a 3-quart baking dish (9 1/2 x 11 inches). Preheat oven to 450 F.

Add 3/4 cup sugar, light brown sugar, cornstarch and five-spice powder to beer reduction; stir until sugars dissolve. Stir in frozen peaches and toss. Bring mixture to a boil; reduce to medium-low heat. Simmer mixture about 8 minutes, tossing peaches several times, until juices thicken and peaches are hot.

Pour mixture into prepared baking dish. Arrange 20 biscuits on top of hot peach mixture. Brush tops of biscuits with milk; sprinkle with additional sugar. Bake in oven 15 minutes, or until biscuits are puffed and golden brown and peach mixture is bubbling. Cool on wire rack 15 minutes before serving.

Nutrition Information, Per Serving:
350 calories; 2.5 g fat; 1 g saturated fat; 75 g carbohydrate; 1 g fiber; 48 g sugar; 5 g protein
Recipe from National Beer Wholesalers Association