One of the great tragedies of brewing beer is how much grain gets tossed after the brewing process. Pounds and pounds of perfectly good grains need to go in the compost. I always try to freeze some for future recipes or kitchen experiments, as well as whip up some spent-grain-something the day of the brew, but there is always too much (like 40 pounds too much) wet grain that ends up getting tossed.
In an effort to use at least some of the spent grains, this recipe uses 1 cup of tightly packed grains. It can easily be doubled if you’re cooking for a crowd, but I just don’t have the self-control to keep that many brownies around the house.
The best part about these brownies: They are moist, airy and fudgy. “How can it be fudgy and airy?” you ask? My secret is using the blender to whip the wet ingredients – including your fresh spent grains – until creamy. This chops up the spent grain, and whips the eggs, which hold moisture without adding any dreaded cake-y-ness to your brownies. These brownies also hold their moisture really well over time.
1 Stick butter, melted
1 c. Fresh, packed spent grain
2 T. Milk
1/4 C. Vegetable oil
1/4 C. Nutella
1 T. Brewed Coffee
1 tsp. Vanilla Extract
3/4 C. Flour
1 C. Sugar
1/2 C. Unsweetened Dark Cocoa Powder
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 C. Chocolate Chips
- Mix the wet ingredients in a blender on high for 30 seconds. This chops up the spent grain so your brownies aren’t so grainy. It also whips the eggs and butter so they become creamy.
- Blend all dry ingredients in a mixing bowl.
- Fold the wet mixture into the dry mixture until just combined. Batter will be lumpy.
- Pour into a 10″ cast iron pan, top with chocolate chips, and bake at 350 degrees for 30-40 minutes or until a knife comes out almost-clean.
Before baking, I sometimes sprinkle cayenne over the brownies to give them an extra zing, but these brownies are so chocolatey and good on their own, adding extra heat is completely optional.