Bison Brew Gingerbread Brownies

This brownie recipe is adapted from my 512 Pecan Porter brownie recipe which I recently saw at The Cedar Door. Little did I know that someone would actually use my recipes. However, there version was a little different in texture (denser) and a little lighter on the chocolate. Photo below.

This brownie recipe will yield a lightly spiced brownie, truffle-y in texture, and deep with chocolate flavors. This brownie freezes well, and is best served at room temperature or warmed. This is the perfect Christmas brownie!

Ingredients:

	1 cup all-purpose flour
	1/8 teaspoon baking soda
	1/4 teaspoon salt
	3/4 cup unsalted butter, cubed
	2 cups dark bittersweet chocolate, chopped
	4 large eggs, at room temperature
	1 cup sugar
	1-1/4 cups (10 ounces) Bison Brew Gingerbread Ale
	1/2 teaspoon ground ginger
	1/2 teaspoon ground cinnamon
	1/4 teaspoon ground cloves

Preparation:

Preheat the oven to 350 degrees F. Butter a 9x13 inch pan. In a medium bowl, whisk together flour, baking soda, and salt until evenly combined. Set aside.

Melt butter and chocolate in a double-boiler over very low heat, stirring constantly until melted. Remove from heat. Allow to cool to luke warm. I prefer dark chocolate chips, but you can use milk if you like.

In a large mixing bowl, beat eggs, spices, and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.

Beat flour mixture into melted chocolate mixture. Whisk in beer. The batter might seem a bit thin or it might just foam up on you. Either way, the end results will be the same. But it will come together. Pour into a buttered baking pan, and bake 25 to 30 minutes on center rack in the oven. The center should be just set, and the outsides will just begin to curl. Depending on carbonation level of the beer, the center may rise. Center will flatted out once it cools. Cool completely and chill to slice and store. Warm brownie before serving.