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Triple Chocolate Stout Brownies

All the goodness of three kinds of chocolate, plus the richness of stout beer make these decadent fudgy brownies the most memorable treat to bake up. Eating one slightly thawed from the freezer is the best!
Course Baking
Cuisine American
Keyword brownie, chocolate, stout
Prep Time 15 minutes
Cook Time 35 minutes
Servings 16 squares

Ingredients

  • 3/4 cup butter
  • 6 oz dark chocolate 60%, chopped, or 170 grams
  • ½ cup stout beer
  • 2 large eggs
  • 1 large egg yolk
  • ¾ cup flour or 4 oz (112 grams)
  • ½ cup unsweetened cocoa powder or 1.1 oz or 33 grams
  • 1 cup white sugar or 7 oz or 205 grams
  • 1 cup brown sugar or 6.3 oz or 180 grams
  • ½ tsp salt
  • 2 tbsp mini chocolate chips 1 oz or 30 grams

Instructions

  1. Grease an 8x8 inch baking pan, and line with parchment paper. Preheat the oven to 350F.

  2. In a double boiler, or stainless steel bowl set over a pot of simmering water over medium heat, add the butter and chopped chocolate. Stir until chocolate has melted and is well combined with the butter. Remove from heat.

  3. Stir in the stout. Ensure that the temperature of the liquid is now closer to room temperature, to avoid cooking the eggs for the next step.

  4. Add the eggs and yolk. Whisk until well combined.
  5. In a medium bowl, combine the the flour, cocoa powder, white sugar, brown sugar and salt. Add this to the pot of chocolate mixture. Fold until just combined.
  6. Pour everything into the baking pan. Sprinkle the chocolate chips evenly over the top.
  7. Bake at 350 until the top is dry and slightly cracked, and a skewer comes out clean, about 30-40 minutes, depending on your oven. Start checking after 30 minutes.
  8. Cool on a cooling rack. Once COMPLETELY cooled, use a knife to loosen any corners stuck to the pan. Use the parchment to lift the brownies out. Cut into 16 squares. Place these on a cooling rack and set this into the freezer. Once they are just frozen, remove what you want to eat right away. Place the rest into a freezer bag and store in the freezer. There is nothing quite like biting into a half thawed brownie, trust me!!

Recipe Notes

You can easily replace the flour with cup for cup gluten free blend.

This recipe is a riff of the one found here