Stout chocolate brownies


Makes 12 brownies

1 cup all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 teaspoon salt

6 tablespoons unsalted butter, at room temperature

1¾ cups semi-sweet chocolate chips, divided use

8 ounces bittersweet chocolate, chopped

4 eggs, at room temperature

1 cup sugar

10 ounces chocolate stout

Heat the oven to 375 degrees and line a 9-by-9-inch pan with foil that has been sprayed with non-stick spray or parchment paper

In a medium bowl: whisk together flour, cocoa powder and salt and set aside. Melt the butter, 3/4 cup of the chocolate chips and the bittersweet chocolate together in a non-stick pot on the stovetop.

In a large bowl: whisk the eggs and sugar for two to three minutes, until the mixture is light and fluffy. Add the melted chocolate to the eggs and beat until combined.

Beat the flour mixture into the chocolate mixture, then whisk in the beer. After whisking in the beer, the batter will seem thin but will thicken. Next, drop the chocolate chips over the batter, but don’t mix them in. Some will sink in; some will stay on top. Pour the batter into the prepared pan and place it in the oven.

Bake it for 25 to 35 minutes, until a toothpick inserted in the center of the brownies comes out almost clean. Cool to room temperature before cutting.