Ask For It!
A meal at Red Rock is always a satisfying experience, but our family always saves room for dessert. I would love to try to make their skillet brownie at home.
Readers’ favorite recipes from Park City restaurants
— DEB SMITH, CHICAGO, IL
Red Rock Brewery’s Oatmeal Stout Brownie
PHOTOS BY ALLISON ARTHUR
1 cup Red Rock oatmeal stout beer 20 ounces bittersweet chocolate chips 1 pound butter 2 1/2 cups sugar 2 teaspoons vanilla extract 1 teaspoon kosher salt 6 eggs 2 cups all-purpose flour Ice cream, mint and chocolate sauce for garnish > Heat oven to 250 F. Prepare a 9-inch-by-5-inch cake pan with nonstick cooking spray. Bring stout beer to a boil in a pot over medium-high heat and reduce by half. Set aside to cool. Melt chocolate chips and butter in a double boiler until fully melted and smooth. Pour melted chocolate-butter mixture into a large mixing bowl and cool slightly. Add sugar, vanilla, salt and stout to chocolate-butter mixture and combine well. Add eggs one at a time, mixing until just combined. Fold flour in and pour into baking pan. Bake for 1 hour or until a toothpick comes out clean. Serve warm topped with vanilla ice cream.
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