Chocolate Beer Bread recipe using leftover, frozen stout.
Last night I met a food blogger who cooks with alcohol, this morning I hear a podcast about using stout in recipes. I’m taking it as a sign! I have already made beer bread, this time I’m trying a sweet version! I’m making Chocolate Beer Bread.
Yes, I know it looks like balsamic vinegar. It’s not, people. It’s stout. This is previously thawed, leftover Murphy’s that I stored in an old salad dressing bottle after making chili a few weeks ago. I did a little research online, and apparently freezing beer won’t affect the recipe.
Combine flour, baking powder, salt, sugar, vanilla, chocolate chips (I used Enjoy Life Mega Chunks which are gluten-free and vegan).
The star ingredient. The stout!
No foaminess left. Sad.
Harder to come together too. I have to get down and dirty with my hands this time.
Pressed into a loaf pan. Say a prayer.
Brush the bread with Earth Balance coconut spread during the last 10 minutes.
It comes out looking (and smelling) spectacular!
Am particularly smitten with its chocolate-y heel…
…and this crater on the side:
It tastes fantastic – you can sense just a little bit of the beer, but much more of the chocolate. Definitely a grown up bread.
- 3 cups flour
- 1.5 teaspoons salt
- 4.5 teaspoons baking powder
- 1/3 cups brown sugar
- 1 cup vegan chocolate chips
- 1/2 teaspoon vanilla extract
- 12 ounces stout (Frozen/thawed and flat. Or not.)
- 1 tablespoon coconut spread
- Preheat oven to 375 degrees.
- In a large bowl, mix all the dry ingredients, then add the vanilla and stout.
- Use your hands to mix into a dough, then press into a parchment-lined loaf pan.
- Bake for 45 minutes, then brush with melted Coconut Spread and return to oven for another 10 minutes, until a knife inserted in the middle comes out clean.