Stout Brownie= L.O.V.E.
It is hard to describe just how amazingly indulgent a stout brownie can be. With every bite, your mouth is covered in chocolate gooeyness and filled with a smooth and creamy texture. It is the ultimate comfort food-the gastronomical cure for a bad day. Does love have a flavor? Yes, it is stout brownie-flavored.
I love cooking with beer because the results are always so new and different. When baking brownies with a normal, beer-free recipe, you usually end up with two results- the first being thick and chewy and the second being dense and fudgy. These stout brownies were a slight combination of both. Chewy and thick, yet not excessively dense nor heavy. The brownies went into the oven looking slightly watery and this added to how fluffy they appeared when coming out of the oven. The flavor of the stout added to the thick, cocoa-rich flavor that makes this the ultimate dessert.
These brownies were as soothing to make as they were to eat and I hope you enjoy them just as much as I do.
- 1 cup all-purpose flour
- 1 cup white sugar
- 4 eggs
- 3/4 cup cocoa powder
- 1 1/4 cups stout beer
- 1/4 tsp. salt
- 2 cups semi-sweet chocolate chips
- 3/4 cup white chocolate chips
- 6 Tbsp. butter
- Preheat your oven to 350 degrees Fahrenheit
- Rub a baking dish, approximately 9″x13″ with Crisco or spray with cooking spray.
- Whisk the flour, cocoa powder, and salt together in a bowl. Set aside.
- Melt the 6 Tbsp. of butter in the top of a double boiler over simmering water. Take one cup of the bittersweet chocolate and the white chocolate chips and slowly pour into the boiler, stirring frequently to prevent the chocolate from clumping or scorching.
- Beat the white sugar and eggs together in a large bowl until the mixture is light and fluffy.
- Slowly add the melted chocolate mixture and beat until just combined.
- Add the flour mixture to the chocolate mixture very slowly, a tablespoon at a time, until combined.
- Whisk in the beer equally as slowly until the batter is thin. You will want to pour slowly to evenly combine the beer and prevent the mixture from getting excessively watery too quickly.
- Pour the batter into the baking dish.
- Cover the top of the batter with the other cup of semisweet chocolate chips.
- Bake for approximately 25 to 30 minutes; let cool.
Let me know your thoughts about this recipe in the comment section below.