Jubelale Espresso Chocolate Brownies

It’s Jubelale season! What better way to celebrate than cracking open a cold bottle of Jubelale while you make deliciously soft Jubelale Espresso Chocolate Brownies!?

Capture4-1024x551 Jubelale Espresso Chocolate Brownies


3/4 C Jubelale
1 C unsweetened cocoa powder
1 C all-purpose flour
1/2 tsp salt
6 Tbs butter, cut into small pieces
1/2 C espresso chocolate chips
1 C semi-sweet chocolate chips
4 large eggs
1 C granulated white sugar


Preheat the oven to 375 degrees
Whisk the flour, salt and cocoa powder
Melt butter, bittersweet chocolate, mint chocolate chips in a double-boiler over very low heat, stirring constantly until melted than remove it from the heat
Use a mixer set on high to beat eggs and sugar to a light fluffy consistency
Add the melted chocolate, beating until an even look batter
Add the reserved flour mixture to the melted chocolate
Mix in Jubelale using a spoon (make sure to avoid foaming by pouring the beer in a cup ahead of the time)
It will be a thinner batter than your normal brownie
Pour the batter into baking pan. Sprinkle the semisweet chocolate chips on top
Bake it for about 30 minutes using the center shelf
Use a match or toothpick to check if the baking time is done