RECIPE: Spent Grain Mississippi Mud Brownies / Spent Grain Flour

The grain that's left over after the sparge is 100% edible!

We can go on for hours describing how much we love Mississippi Mud brownies: how the oodles of chocolate and marshmallow strands spread gooey-ly as you tear them apart, how chewing on one is like swimming in a bath of rich chocolate and pecans, how...we're guessing you get the picture?

Well, our spent grain Mississippi Mud brownies are like those brownies, but even better. In addition to being soft and indulgent almost to the point of chocoholic excess, adding Spent Grain Flour to the recipe gives them the perfect amount of chewiness as well as a warm nuttiness absolutely perfect complement for the pecan topping. These brownies are so chocolatey, nutty, and delicious that you'll be whipping them up every brew day.

WHAT YOU NEED

• 4 ounces unsweetened chocolate, chopped
• 4 ounces bittersweet chocolate, chopped
• 1 1/2 sticks of butter, cubed
• 4 eggs, beaten
• 2 cups sugar
• 3/4 cup all-purpose flour
• 1/2 cup Spent Grain Flour (See Below)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups pecans, coarsely chopped and toasted
• 3 cups mini marshmallows

WHAT YOU DO

1. Preheat oven to 325 degrees F.
2. In a double-boiler melt chocolate and butter stirring until smooth. Remove from heat and let cool slightly.
3. In batches, fold in beaten eggs (being careful not to cook the eggs).
4. In a separate bowl, combine sugar, flours, baking powder and salt. In batches, fold dry ingredients into chocolate mixture.
5. Pour batter into a well-buttered baking pan. Spread out evenly with a spatula. Scatter pecans and marshmallows over the top.
6. Bake 30-35 minutes. Let cool completely in pan before cutting. Enjoy!

http://brooklynbrewshop.com/themash/recipe-spent-grain-mississippi-mud-brownies/

You may have realized by now that we really like spent grain. Brewing everyday means we're always thinking of new things to do with our favorite leftover (see: Spent Grain Chef). Whether you're making waffles, cheddar crackers, pretzel rolls, or handmade pasta, spent grain flour can add a complex warmth and nuttiness to some of your tried and true dishes. Here's how to make it.

WHAT YOU DO

1. Set your oven to the lowest setting possible. For most ovens this is 170-200 degrees Fahrenheit.
2. Spread out your spent grain on a clean, ungreased sheet pan in a thin 1/4 inch layer.
3. Place in oven and let dry for approximately 7 hours. Alternately, a food dehydrator works as well.
4. 4 hours into drying, pull out barley and toss to mix with a spoon.
5. Drying time may vary depending on your environment or oven. Your barley is dry when you feel absolutely no moisture remaining.
6. Using a coffee or spice grinder, process dried spent grain until it becomes a fine flour.
7. Store your spent grain flour in an airtight jar or plastic container in your pantry.