Chocolate Stout Brownies

Name: Chocolate Stout Brownies
Prep time: 25 min
Total time: 50 min
Yield: 12 to 15 servings
Ingredients: 1 cup (2 sticks) unsalted butter; 10 ounces bittersweet chocolate, finely chopped; 3/4 cup chocolate stout beer; 1 cup granulated sugar; 3/4 cup firmly packed light brown sugar; 4 large eggs; 2 teaspoons pure vanilla extract; 1 teaspoon kosher salt; 1 1/3 cups cake flour; 1/3 cup natural cocoa powder

Super Bowl Dessert Chocolate Snack Brownies Party Planning Beer Easy

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Rate

12 to 15 servings Easy

Total: 50 mins Active: 25 mins

0 Ratings

Ingredients (10)

1 cup (2 sticks) unsalted butter
10 ounces bittersweet chocolate, finely chopped
3/4 cup chocolate stout beer
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
1 1/3 cups cake flour
1/3 cup natural cocoa powder

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Nutritional Information

Calories459
Fat24.47g
Saturated fat14.64g
Trans fat0.63g
Carbs59.26g
Fiber2.54g
Sugar43.1g
Protein5.05g
Cholesterol102.67mg
Sodium192.87mg
Nutritional Analysis per serving (12 servings) Powered by

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The addition of a good dark, roasty beer adds depth and complexity to brownies. Make it a chocolate stout, and it’s an affinity made in heaven. Not counting the beer, this recipe has a one-two chocolate punch: melted bittersweet, plus cocoa powder. Serve the brownies slightly warm, with chilled, frothy glasses of the same chocolate stout you used for baking.

What to buy: You want a chocolate stout with a delicious roasted barley flavor and a chocolate aroma that doesn’t overwhelm. We like Samuel Smith’s Organic Chocolate Stout.

by Kim Laidlaw

Instructions

1Position a rack in the middle of the oven and preheat to 350°F. Generously grease a 9-by-13-inch baking dish (you can also line it with a large piece of parchment to make the brownies easier to lift out).
2In a saucepan, melt the butter and bittersweet chocolate over low heat, stirring often, about 4 minutes. Remove from the heat and whisk in the stout and both sugars. Whisk in the eggs 1 at a time, beating well after each addition. Whisk in the vanilla and salt.
3Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended. Pour into the prepared baking dish and spread evenly.
4Bake until a toothpick inserted into the center comes out almost completely clean, about 30 to 35 minutes. Let cool in the dish on a wire rack, then cut into big squares. Serve with cold milk or chocolate stout.