Standing in a dark, smoky Lovejoys Taproom a couple years ago I spot a tap handle from a new brewery here in Austin: Pecan Porter from local brewhouse 512.

Any time a new brew arrives it’s always a good idea to knock back a beer shot with the staff which is of course what we do, which in turn sets me to thinking. This is undoubtedly a good drinking beer but what would it be like as a baking agent?

That’s when it really comes to life. The complexities of this porter are intensified through the baking process. The inherent pecan flavors marry nicely with the chocolate and the espresso making a very fine brownie.

After a few test runs this is the recipe I developed. 512 Pecan Porter Brownies


4 oz dark chocolate

2 T. finely ground espresso [ Spicewood’s Cuvee is a good choice ]

8 T. butter, always use the good stuff

4 each eggs, room temp and from hens out in the country

1 c. brown sugar

½ c. white cane sugar

1/4 c. unsweetened cocoa powder

1 c. flour, self rising

1 t. vanilla [ The little glass bottle labeled Turkish is my favorite ]

8 Oz beer 512 Pecan Porter

1 c. semi-sweet chocolate chips


* Preheat oven to 350

* Sift together the flour and cocoa powder.

* Meanwhile, melt the chocolate, espresso and butter in a double boiler

* Add the 512 Pecan Porter and stir to combine

* Let cool

* Beat together the eggs and sugar until well blended in stand mixer

* Continue beating on low while adding flour mix and wet mix alternately

* Add vanilla

* Spray a 9 x 13 pan with Baker’s Joy

* Pour brownie mixture into pan

* If you’re a nut lover now would be a good time to sprinkle some toasted pecans on top

* Bake for 30-35 minutes.

Bon Appetit Y’all.

Unsurprisingly this dish pairs very nicely with a pint of 512 Pecan Porter. Or a cold glass of milk. Or a hot mug of good coffee. If you have a porter that you enjoy in particular then by all means use it but the 512 really shines in this recipe.

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