Love & Chocolate


With Valentines Day around the corner we wanted to put together something extra sweet for all the luuuuuvahs out there. We tapped one of our favorite culinary couples, Jacquilyn and Daniel of Jacquilyn in the Kitchen, to make some holiday magic for us. In a very RP fashion they came back to us with the idea of desert and cocktails involving coffee, beer and chocolate. Read on for their Stout Brownies w/ Salted Carmel Whipped Cream and Espresso Vodkatini recipes. They do not disappoint.


Our story: On our first date, Daniel and I met for brunch, which turned into a stroll through the Farmer’s Market, sharing a cupcake from my favorite bakery and getting Thai food for dinner. Two things were clear from our first date: we liked each other a lot and we really enjoyed eating, sharing and exploring together. We both believe that life and love is enriched by spending time in the kitchen together. These recipes were inspired by our shared love for dark chocolate, stout beer, caramel and coffee. Best made listening to Frank Sinatra on vinyl.


Chocolate Stout Brownies w/ Salted Caramel Whipped Cream

Inspired by Alice Medrich’s Cocoa Brownies



14 Tbs unsalted butter, cubed

1 1/4 cup white sugar

1/2 cup brown sugar, lightly packed

3/4 cup dark cocoa powder

1/2 cup dark chocolate chips

1/2 tsp salt

3/4 tsp vanilla

3 eggs, cold

1/2 cup stout beer, such as Guinness

1/2 cup + 3 Tbs all purpose flour



1. Postion oven rack in the lower third of the oven and preheat the oven to 325 degrees. Line the bottom and sides of an 9-inch square baking pan with parchment paper, pressing in the corners to make a crease and pressing over the sides of the pan. There should be an overhang on two opposite sides of the baking pan.

2. Combine the butter, sugars, dark cocoa, dark chocolate chips and salt in a medium heatproof bowl and set it over a sauce pan of simmering hot water (there should be a light boil). Stir occasionally until the butter and chocolate have melted and the mixture is smooth (it will be a bit gritty or granulated looking due to the sugar, but will smooth out once the eggs are beaten in). Remove the bowl from the sauce pan and let cool for 1 minute.

3. Stir in the vanilla with a wooden spoon. Next add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the stout beer and fold in gently until it begins to absorb into the mixture. Continue to fold until the beer is fully incorporated. Next, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes. Spread batter evenly in the parchment lined pan.

4. Bake at 325 degrees for 27-30 minutes. A toothpick inserted into the center of the pan should come out mostly clean. Let cool completely on rack.

5. Pull the brownies out of the pan by the two ends of parchment paper and transfer to a cutting board. Cut into 16 squares.


Salted Caramel Whipped Cream:



1/2 pint heavy whipping cream

1/4 cup caramel

1/4 tsp coarse sea salt



1. Place heavy whipping cream in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium/high speed for 2 minutes then check to see if the cream forms stiff peaks when you lift the whisk attachment. If not, continue to whip the cream until it forms stiff peaks.

2. Fold in the caramel and sea salt until well blended.

3. Place a dollop on each brownie, drizzle with extra caramel and serve!



Espresso Vodkatini:



1 part coffee liquer

1 1/2 part cold espresso

1 part vodka



1. Mix all ingredients in a Boston shaker with ice.

2. Strain into a martini glass.

3. Top off with a few espresso beans to make it look pro.



About Jacquilyn & Daniel 

Jacquilyn: I started Jacquilyn in the Kitchen so that I could share my recipes, my experiences and hopefully inspire others to live a balanced and healthy lifestyle. After college, I worked as a health coordinator for two years and then followed my heart to Italy where I lived at Villa Lucia Cooking School and trained as a culinary assistant. My experience in Tuscany convinced me to take a leap of faith and become a full-time private chef and food blogger to share my passion and love for food with everyone.

Daniel: Likes Spanish food, good beer, coffee and pinot noir. He enjoys cooking to the music of Paco de Lucia or Jimi Hendrix played really, really loudly. He handled the martini portion of this recipe. He is also in love with a Chihuahua named Jalapeño.






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