What happens when you combine: craft beer, chocolate and cream cheese? Happiness, that’s what! “Wow” your Thanksgiving crowd with an OMG-these-are-soooo-friggin-delicious dessert. Cheers to Autumn inspired sipping and eating!


Shinnicked Stout Cheesecake Brownie Bars

2 oz (60 g) bittersweet chocolate, coarsely chopped

⅓ cup (75 mL) 35% cream

⅓ cup (75 mL) butter

1 cup (250 mL) granulated sugar

½ cup (125 mL) brown sugar

2 eggs

1 tsp (5 mL) pure vanilla extract

¾ cup (175 mL) EACH; cocoa powder and all purpose flour

1 tsp (5 mL) quality ground coffee 

½ tsp (2 mL) baking powder

½ cup (125 mL) Muskoka Brewery Shinnicked Stout

Cheesecake Layer

8 oz (250 g) softened cream cheese

¼ cup (60 mL) granulated sugar 

1 egg

1 tsp (5 mL) pure vanilla extract

½ cup (125 mL) Shinnicked Stout

Garnish: 

¼ cup (60 mL) melted dark chocolate 

Hefty pinch quality sea salt 

Method  

Pre-heat oven to 350 F (180 C). Line an 8-inch square baking pan with parchment paper (on bottom and up sides of pan). In a large glass (or heat proof) bowl, melt: chocolate, cream and butter over a double boiler (or, melt in microwave for about 1 minute, stopping to stir every 20 seconds). Once melted, remove from heat and let cool slightly (about 5 minutes). Whisk in sugars, eggs and vanilla until well combined. Stir in dry ingredients. Pour in stout and stir until mixture is just combined. Measure out 1 cup (250 mL) of brownie batter and set aside. Spread remaining mixture in prepared baking pan. 

Cheesecake Layer 

Place cream cheese, sugar, egg, vanilla and stout in a food processor fitted with a metal blade (or in a blender) and pulse until smooth, scraping down sides of bowl when needed. Pour cream cheese mixture over brownie batter base. Using a spoon, drop reserved brownie batter randomly over cream cheese mixture. Place pan in centre of pre-heated oven and bake for 40 to 45 minutes until edges are firm and centre is slightly jiggly. Remove from oven and cool completely. Refrigerate for at least 4 hours. Cut into 16 bars. Drizzle bars evenly with melted chocolate and sprinkle evenly with salt. Chill until chocolate is firm. Store in an air tight container in refrigerator for up to 5 days (*but they won’t last that long!). Makes 16 bars.  

 

Char B&W

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime OttawaCTV Morning Live OttawaCHCH Morning LiveBreakfast Television What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

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