This post is a bit overdue, given the fact that I made these brownies back in May when we had a little homebrew tasting party. Some might say I went a bit overboard on the beer-themed desserts that day. Beer brownies, beer marshmallows, lolli-“hops”, and beer brittle. I wanted to save our homemade chocolate-oatmeal stout for drinking, so I picked up a couple of bottles of Young’s Double Chocolate Stout. It’s such a rich beer, it almost tastes like dessert anyway, so it’s great for baking. Just keep in mind that these are a batch of brownies for the adults!
Adapted from Fresh & Foodie
- Butter for coating pan
- 1 tablespoon cocoa powder
- 1 stick (1/2 cup) unsalted butter
- 4 ounces bittersweet chocolate, chopped
- 1 cup granulated sugar
- 2 tablespoons brown sugar
- 2 large eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/3 cup chocolate stout
- 2 tablespoons whiskey
- 3/4 cup sifted all-purpose flour
- 1/4 teaspoon salt
- 1 cup chocolate chips or chopped chocolate
Preheat oven to 325°F. Prepare a 9-inch metal baking pan by buttering it well and dusting inside with 1 tablespoon cocoa powder. Set aside. In a large 2-quart saucepan, melt stick of butter over low heat until liquid. Add chopped chocolate, stirring often, until melted and smooth. Remove saucepan from heat and let cool to luke-warm (still liquid but not hot).
Stir in sugars and mix well. Beat together 2 eggs, yolks, vanilla, Stout, and bourbon in a large measuring cup until smooth. Sift flour with salt. Stir stout mixture into saucepan by thirds, alternating with flour by 1/3 cupfuls, and batter is just blended. Do not overbeat.
Scrape batter into prepared 9-inch-square metal pan and bake at 325°F for about 1 hour. Let cool to lukewarm before slicing. Use a knife dipped in warm water and wipe clean with each slice. Otherwise, because of the very fudgy texture, the brownies will clump.