FnG Eats in Keller elevates the basic beer float typically a scoop of vanilla ice cream drowned in a dark stout to gourmet status by combining chocolate ice cream, a brownie spiced with minced habanero and Deep Ellum Brewing Co.s decadent Double Brown Stout. Chef Bob Stephenson says the key to building his velvety float is pouring the brew slowly over layers of ice cream and crumbled brownie, creating just the right amount of bittersweet beer foam for an explosion of creamy, chewy and fizzy textures. And dont forget the cherry, he adds. Every float needs a cherry on top.
2 scoops chocolate ice cream (FnG Eats uses Henrys
Homemade Ice Cream out of Plano)
1 Triple Chocolate-Habanero Brownie, crumbled (find the
recipe on our website)
1 can or bottle Deep Ellum Brewing Co. Double Brown Stout
Whipped cream for garnish
1 tablespoon macadamia nuts, chopped
Chocolate shavings or sprinkles, if desired
1 maraschino cherry
1. Layer the ice cream scoops and crumbled brownie into an ice cream float glass or pint glass.
2. Slowly pour the stout over the ice cream and brownie layers.
3. Garnish with whipped cream, nuts, chocolate shavings or sprinkles, if desired, and top with a cherry.
201 Town Center Lane, Suite 1101,
Keller, 817-741-5200, www.fngeats.com.
Makes 16 brownies
5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into 4 pieces
1/2 habanero pepper, minced
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1 cup all-purpose flour
4 ounces semisweet chocolate chunks, chopped
1. Place oven rack in middle or lower half of oven. Preheat to 350 degrees. If using a convection oven, turn the fan to low or off altogether. Place a pan of water in bottom of oven on lowest rack to maintain moisture. Coat 8-inch baking pan with cooking spray. Line entire pan with foil and coat foil with cooking spray.
2. Combine semisweet or bittersweet chocolate, unsweetened chocolate and butter in a doubler boiler over low heat. Allow to melt and whisk until smooth. Whisk in the minced habanero and cocoa powder. Set aside and let cool slightly.
3. Combine eggs, sugar, vanilla and sea salt in a bowl. Whisk together for 15 seconds.
4. Fold melted chocolate mixture into egg mixture. Add the flour and fold with a rubber spatula until just combined. Do not overwork batter.
5. Pour batter into prepared pan. Spread evenly to all corners. Disperse chopped semisweet chocolate chunks on top and press into batter.
6. Bake until lightly puffed and an inserted toothpick comes out with a small amount of sticky crumbs, about 35 to 40 minutes. Let cool on wire rack for two hours. Remove brownies from pan by pulling out the foil. Cut into 16 equal squares. Brownies may be stored in plastic wrap at room temperature for up to five days.