Stout Brownies

Stout Brownies

These devilishly dark, rich and beer-centric brownies won't last long on your plate. If you have some stout laying around, grab a cup of it - it goes into the batter and the frosting. If that isn't enough to pique your interest then maybe the pound of chocolate that goes into them will.

This recipe hails from Bon Appetit, however, it has our own tweaks; for instance, more beer and darker chocolate! The original recipe was a little too dense so we upped the flour.

12 oz Oatmeal Stout
8 oz semisweet
8 oz 70-90% cacao chocolate
2 sticks butter
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cu all-purpose flour
2 teaspoons salt

Reduce the stout by half on medium heat, set aside to cool. Melt all but 2 tbs of the butter, 4 oz of semisweet and all 8 oz of the dark chocolate on low heat, being careful not to burn it. Preheat the oven to 350 F and blend the sugar, vanilla and eggs in a bowl. Once that is combined mix in the buttered chocolate and half of the reduced stout. Add the salt and then gently add the flour.

Pour the mixture into a greased baking dish that is about the size of a piece of legal paper (11x14") and bake until desired consistency - the top will start to crack when it's almost done.

Melt the other 4oz of semisweet chocolate and 2 tbs of butter with the last bit of stout, combine, cool slightly then cover the brownies with the sauce. Serve warm or cold - it doesn't mater, they're delicious.