Recipe by Chef Michael Wurm

Tangerine Express-infused chocolate brownie topped with vanilla ice cream, candied bacon, butterscotch and strawberry sauce.

Yield: 4 Large Brownies 

Ingredients

Candied bacon:

1 cup Bacon, cooked and chopped
¼ cup Unsalted butter
¼ cup Brown sugar
2 Tbs. Stone Tangerine Express IPA
1 tsp. Cinnamon

  1. In a large sauté pan over medium heat, add the bacon and allow to crisp for 5 minutes.
  2. Add the butter, brown sugar, cinnamon and Stone Tangerine Express.
  3. Allow to reduce until the majority of the mixture has been absorbed, or about 20 minutes. Make sure to stir the mixture often.
  4. Remove mixture from pan and spread evenly onto half sheet tray. Allow to cool for 1 hour, or until fully hardened.
  5. Using a chef’s knife, finely chop the candied bacon into smaller pieces.

 

Tangerine Express brownie:

1 cup Stone Tangerine Express IPA
2 oz. Unsweetened chocolate, finely chopped
½ cup Unsalted butter, melted
¾ cup Unsweetened cocoa powder
1 ¼ cups Sugar
1 large Egg white
1 tsp. Vanilla extract
¼ tsp. Kosher salt
½ Cup All-purpose flour (Add ¼ cup more flour if brownies are too runny or for high altitude baking.)

  1. Pre-heat oven to 350 degrees.
  2. Melt the chocolate in a double boiler. This can also be done in the microwave in about 45 seconds, ensuring you remove and stir every 15 seconds.
  3. Combine all ingredients in a mixing bowl and whisk together until blended.
  4. Grease or spray a 11″ by 7″ square pan lined with parchment paper.
  5. Place in oven, on center rack and cook for 40-45 minutes.
  6. Puncture the center of the brownie with a toothpick. If it removes clean, with no batter stains, remove brownie. If still wet, bake for another 10 minutes then remove. Allow brownies to cool.
  7. Cut brownies into 4 equal pieces. (Yes, they will be large!)

Brownie Assembly:

1 Stone Tangerine Express IPA Brownie (See above recipe)
1 scoop Vanilla bean ice cream
1 tsp. Strawberry sauce
1 tsp. Butterscotch sauce
1 tbs. Candied bacon pieces (See above recipe)

 

  1. If the brownie is cool, place onto a serving plate and into the microwave for 45 seconds to get it nice and warm. Remove from microwave.
  2. Top with a scoop of vanilla bean ice cream.
  3. In a zig zag motion, drizzle the butterscotch and strawberry sauces over the brownie and ice cream. Sprinkle with candied bacon.