It’s officially Fall and I couldn’t be more excited! If you know me at all you know that I am completely obsessed with Halloween and the entire month of October. The leaves are bright orange and red here in Portland, the air is crisp, and the rainy season is upon us. We experienced the first rainy day when we attended Feast Portland a couple of weekends ago. The weather was cold and wet, but that didn’t stop people from enjoying the 40+ events that were happening all around Portland. Presented by Bob Appétit, Feast is more than just a food and drink festival. It was named the “best food festival in the country” by Thrillist and has raised more than $230,000 for charities like Partners for a Hunger-Free Oregon.
Obviously I was in heaven. We had wine holsters that hung around our necks so you could be hands free (genius!) We got to try little bites from local vendors and restaurants that are scattered across the PNW. Bakeries, breweries, chocolatiers, cheese makers, wineries, and chefs from all across the country were cranking out their best and we most certainly took advantage. We even got the chance to try Langbaan Chef Earl Ninsom’s creation which was amazing since it takes months to get a reservation at the actual restaurant. We practically had to roll ourselves out of the tent at the end of the day!
At Base Camp’s stand they toasted a mallow on a stick right there in front of you to go with their imperial stout that they had on draft. Roasted ooey-gooey perfection. I wanted to create that same thing in brownie form because… why the heck wouldn’t I?! Base Camp S’more stout, brown butter, fudgy brownies, marshmallow fluff – the gangs all here! Make these bad boys on a dreary day when you need a little sweet treat to cheer you up. Cheers to Base Camp for inspiring me and making our tummies happy!
Marshmallow Stout Brownies
What to do
-Place a rack in the center of the oven and preheat oven to 350 degrees F. Butter and flour a 9 x 13-inch baking pan.
-In a medium bowl, sift together flour, cocoa powder, and salt.
-Melt the chocolate in a heatproof bowl over a pot of boiling water.
-In a small pan over medium heat, melt and brown the butter until it just turns golden, about 5 minutes. Pour the brown butter into the chocolate and stir until combined. Remove the bowl from the heat and stir in the stout.
-In a separate medium bowl, whisk together eggs and sugars until thick. Add the chocolate mixture and whisk to combine. Add the wet ingredients to the dry ingredients and stir until all of the ingredients are well combined. Fold in the chocolate chips.
-Pour 1/2 of the batter into the prepared pan before adding a layer or swirl of marshmallow fluff. Add the rest of the batter on top and bake for 20-25 minutes until the edges are firm. I like mine fudgier so bake longer if you like them more cakey. Remove from the oven and allow to cool completely in the pan before slicing.
-Hill and Thomas
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
3 1/2 ounces semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter
1/2 cup stout or any dark beer
4 large eggs, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips