Chocolate Stout Brownies
Looking for a ridiculously rich and fudgy brownie recipe? These Chocolate Stout Brownies are the most decadent brownies I’ve ever had!
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Makes: 16 brownies
Ingredients
- 1 cup chocolate stout (I use Young's Double Chocolate Stout, but you can use your favorite)
- 5 oz. dark chocolate (I use 60% cacao), roughly chopped
- ¾ cup (1 ½ sticks) unsalted butter
- 1 cup light brown sugar
- ⅔ cup all-purpose flour
- ½ cup cocoa powder
- 2 large eggs
Instructions
- Preheat oven to 350 degrees and line an 8x8 baking pan with parchment paper.
- Pour beer into a measuring cup and let rest so foam can subside. Make sure you have a full cup of liquid.
- Place chocolate and butter in the bowl of a double boiler or in a metal bowl set tightly over a saucepan of simmering water. Stir until chocolate and butter are both melted.
- Remove from heat and using a hand mixer, beat in sugar. Allow mixture to cool to lukewarm.
- In a separate medium bowl, whisk together flour and cocoa powder.
- When chocolate mixture is lukewarm, beat in eggs until mixture looks glossy. Stir in chocolate stout.
- Fold in flour mixture until well-combined, taking care not to over-mix.
- Pour brownie batter into prepared pan and bake for 20-24 minutes, until a toothpick comes out sticky, but not wet.
- Let cool in pan before removing from pan and cutting into squares. Lightly dust with confectioners' sugar if desired.
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