Fudge Stout Brownies

By Hklbrries

From "The Best of American Beer and Food" by Lucy Saunders (Brewers Publications, 2007). You can use a variety of stouts in this decadent dessert, from lighter and sweeter to richer and roastier. I got good results with an old standby, Deschutes Obsidian Stout.

Ingredients

• Butter for coating pan
• 1 tbsp cocoa powder
• 1 stick (1/2 cup) unsalted butter
• 4 oz chopped bittersweet chocolate
• 1 cup granulated sugar
• 2 tbsp brown sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/3 cup stout (or 2 ounces stout plus 1 oz brewed espresso)
• 2 tbsp bourbon (optional)
• 3/4 cup sifted all-purpose flour, sifted
• 1/4 tsp salt
• 1 cup chopped nuts, optional

Details

Servings 16
Adapted from examiner.com

Preparation

Step 1

Preheat oven to 325 F. Prepare a 9-inch metal baking pan by buttering it well and dusting inside with 1 tablespoon cocoa powder. Set aside. In a large 2-quart saucepan, melt stick of butter over low heat until liquid. Add chopped chocolate, stirring often, until melted and smooth. Remove saucepan from heat and let cool to lukewarm (still liquid but not hot).

Stir in sugars and mix well. Beat together 2 eggs, yolks, vanilla, stout, and bourbon in a large measuring cup until smooth. Sift flour with salt. Stir stout mixture into saucepan by thirds, alternating with flour by 1⁄3 cupfuls, and stirring after each addition until batter is just blended. Stir in nuts if desired. Do not overbeat.


Chef's Note: Try coffee stout or barrel-aged stout with brownies. Coffee stouts are made by breweries across North America, but if you can’t find one, substitute 2 ounces sweet stout mixed with 1 ounce brewed espresso.