Left Continue shopping
Your Order

You have no items in your cart

Customer favorites

BEER Brownies Recipe: Compartes Chocolate x Beer = Good

I know this sounds a little weird, ok, a lot weird, but these are some awesome brownies. And anyway, it's not like I'm pouring PBR into my brownie mix. The trick is in using a dark, malty beer you like that already has some desserty characteristics. Toasty, bready, toffee, coffee, chocolate flavors come to mind, and you can go a little crazy with the possibilities (could you imagine coffee porter brownies??). I chose to use the Bruery's Rugbrod, a toasty, spicy, Christmas-y Danish Rye ale that gave the brownies a lightness belied by their fudginess. It sounds contradictory, fudgy yet light, but the bubbles appear to be working their magic. To put an exclamation point on the spiciness I added a pinch of cayenne and cinnamon, just for a hint lingering in the background, and lightly sprinkled halved walnuts on top for their toasty, nutty goodness. I love how rustic the scattered walnuts look on top of the brownies, plus they add a lovely crunch. Enjoy!  PS - Compartes makes seasonal beer chocolate truffles too!


Ingredients:

3 ½ oz dark chocolate (70% cocoa and up) - you can puchase a Compartes 77% Dark Chocolate Bar (4 oz.) for this!
2 tablespoons instant espresso
tablespoons of butter
4 eggs, at room temp
1 cup white sugar
1 cup brown sugar, loose, not packed
1/4 cup unsweetened cocoa powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 cup flour
2 teaspoons vanilla paste (or extract)
1 cup malty beer (I used the Bruery's Rugbrod, a Danish Rye Beer, but a Belgian Quad, a Stout, or a Porter would work)
1 cup semi-sweet chocolate chips
1 cup walnuts, halved and toasted lightly

Directions:

Preheat oven to 350 and pop in the walnuts until just toasted, about 5 minutes. Sift together the flour, spices, and cocoa powder. Meanwhile, melt the chocolate, instant espresso and butter in a bowl over boiling water, add the beer and stir to combine, then let cool. Beat together the eggs and sugar until thick and shiny. Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix. Fold in the chips. Pour into a buttered and floured 9 x 13 pan and sprinkle the walnuts on top. Bake for 30-35 minutes.
 
- Guest Blogger Claire Thomas from The Kitchy Kitchen
Read more

Whoopie Pie Recipe!

Easy to make and the perfect way to indulge in a summer evening (or anytime) dessert, these whoopie pies have an intense chocolate cookie outside with a creamy sweet filling in the middle, big enough to share (or not) - they are always a big hit for parties or a special weekend out.  Check out this yummy whoopie pie recipe and don't forget our tips. Tested and tasted, these are delicious!! Enjoy :)

INGREDIENTS (makes 36)


PIES
1 cup butter (Jonathan recommends salted European-Style butter for maximum flavor and texture!)
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour milk (don't have? 1 tsp white vinegar or lemon juice + 1 cup milk. Combine and let stand 5min)
2 teaspoons baking powder
1 cup hot water
4 cups all-purpose flour
1 cup unsweetened cocoa powder (Jonathan recommends raw cacao available from markets such as Whole Foods)
1 teaspoon (unrefined) sea salt or fleur de sel

FILLING
1 1/2 cups (salted) butter
2 cups sugar
1/4 cup all-purpose flour
1/4 cup milk
1 1/2 tablespoons vanilla extract
2 egg whites stiffly beaten

DIRECTIONS

Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.

PIES: In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla and sour milk. Combine the flour, cocoa and salt, stir into the creamed mixture. Stir together the baking powder and hot water then mix them into the batter last. Drop by tablespoonfuls onto the prepared cookie sheet.

Bake for 8 minutes in the preheated oven, until firm but not overbaked. Allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely.

FILLING: In a medium bowl, cream together the butter, sugar and flour until light and fluffy. Gradually beat in the milk and vanilla until well mixed, then fold in the egg whites. Sandwich at least 1 tablespoon of filling between the flat sides of two cookies.

--
Adapted from allrecipes.com


Read more

Compartes Honey Peanut Butter Sea Salt and Fudge Brownies

Compartes Honey + Peanut Butter + Sea Salt and Fudge Brownies

Peanut-studded brownies, Compartes homemade-from-scratch peanut butter frosting and our luxury chocolate ganache...what better way to savor the PB-chocolate combo?!

Makes 30

INGREDIENTS
Recommendation:
Substitute bittersweet/semisweet chocolate with some of our 4oz 77% single-origin organic dark chocolate bars

Brownies

3/4 cup (1 1/2 sticks) butter (use salted for added flavor)
7 ounces bittersweet or semisweet chocolate, chopped (see our recommendation)
3 ounces unsweetened chocolate, chopped
3/4 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped

 

Frosting & Ganache

3/4 cup Compartes Peanut Butter
1/2 cup (1 stick) butter, divided, room temperature
1/4 cup powdered sugar
1/8 teaspoon salt
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped (see our recommendation)

 

PREPARATION

Brownies

Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

Frosting & Ganache

Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar and salt, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

 

Recipe adapted from Bon Appetit

 
Read more