INGREDIENTS:
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted room temperature butter, cut into cubes
- 8 ounces dark bittersweet chocolate, chopped
- 3/4 cup white chocolate chips
- 4 large eggs, at room temperature
- 1 cup superfine or granulated sugar
- 1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below) - I used a DaveDave Chocolate Raspberry Porter instead
- 1 cup semi-sweet chocolate chips
- 1/8 cup (about) confectioners' sugar for dusting
PREPARATION:
- Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.
- In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
- Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
- In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
- Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
- Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
- Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving.
- Note: The beer should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of beer. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.
- In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
- Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
- In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
- Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
- Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
- Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving.
- Note: The beer should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of beer. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.
I made these for a party later in the week, so I froze them for a few days and let them thaw in the fridge the day of - they were awesome. INcredibly rich, though - you'll need a fresh brew to help finish them off, of course. The DaveDave Chocolate Raspberry Porter went great with the recipe. The raspberry flavor just squeaked through in the end, but added a very nice touch to the brownies. Also - be liberal with the chocolate; what's just a bit more going to hurt??
Check out the original recipe page here
