If you follow me on facebook or twitter, you know I’ve been working on perfecting the Chocolate Stout (yes, as in beer) brownie. It’s something I’ve been thinking about a lot, mainly because I’ve always wanted to bake the Guinness cake I’ve known about, but do not have enough cake pans.
When these first came out of the oven, I knew I would need to do some tweaking. I need to pull an egg from the recipe (which I’m doing for you in the recipe below.) I needed to dust the chocolate chunks with flour so they didn’t settle to the bottom. (Also included for you below). However, forgetting to dust them made for this kind of awesome gooey chocolate chip crust. So, feel free to try it either way! We had people over for dinner last night, to watch the games, and the brownies were a total hit. I think I ate two…oops!
They are also really easy to make. I had the whole thing prepped in about 15 minutes, and then they bake for about 42-45. That’s it. Almost instant gratification, especially since you should have most of the ingredients on hand all the time.
**Important note: I would not call these healthy. I’m going to work on making them a little less “unhealthy” but part of the reason they are so delicious is because, well, they are made with butter and sugar and chocolate. Be reasonable when you eat them, i.e. do not eat the whole batch at once, and you’ll do just fine.
And without further waiting, I give you the ability to make these RIGHT NOW! Go for it. Talk about a way to circumvent the need to eat a tube of the yellow stuff after a bad day! Such a better option.
Double Chocolate Stout Brownies
12 ounces chocolate stout – I used Young’s Double Chocolate, which was awesome. But any chocolate stout would work. The more chocolatey, the better!)
1 cup cocoa powder, unsweetened – I used Hershey’s Special Dark, but would love to try using something a bit deeper in chocolate flavor. But the dark chocolate part is key, so use whatever you have.
2 cups sugar – I used 1 cup granulated white and 1 cup organic raw sugar. I will use all raw sugar next time, or try to work out an agave component
1/2 cup butter, melted – just melt it in the microwave. 30 seconds at first, and then 15 second intervals.
2 TBSP vanilla extract
1 TBSP instant coffee/espresso powder
3 eggs – I used 4, and it needed 1 less
2 cups all-purpose flour , plus 1 tsp for dusting chocolate chips – I would like to try 1/2 whole wheat next time
3/4 teaspoon salt
1 cup white chocolate, chopped –Used a Ghirardelli white bar, chopped up
1/2 cup semisweet chocolate, chopped – I used a Ghiradelli 60% cocoa bar, chopped up
Preheat oven to 350°F Line a 13x9x2 baking pan with
aluminum foil, letting foil extend 2 inches beyond each
short side of pan. Grease foil (not extended edges) with cooking spray or butter
In large bowl, whisk together stout and cocoa powder until
blended and smooth. With an electric hand mixer (or whisk) beat in sugar, butter, vanilla extract, coffee, and eggs, one at a time. Blend well. Add flour and salt; whisk until batter is smooth.
Dust chocolate chunks and half of white chocolate chunks in remaining flour, and fold into batter.
Spread mixture in prepared pan, leveling surface with a spatula. Bake 42 to 45 minutes in preheated oven, until top is shiny and dry, and a wooden pick
inserted in the center comes out with a few moist crumbs
attached. — It took my oven 42 minutes.
Remove from oven and let cool completely in pan on rack.
When COMPLETELY COOL lift out brownie from pan by foil ends; transter to cutting
Melt the remaining white chocolate chips either slowly and quickly in the microwave (10 second intervals) or over a double boiler. Stir til they are smooth.
Drizzle melted white chocolate over entire brownies with a spoon or fork.
I cut them smaller than I would normal brownies, because they are super intense. But go your own way.