Chocolate Stout Brownies
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.
- 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
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.
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