Rogue Chocolate Stout Brownies
Beer's carbonation gives your batter extra lift, for a lighter texture. A smooth, deep stout highlights the bass notes in quality dark chocolate.
- 1 1/2 cups Rogue Chocolate Stout
- 6 oz each of bittersweet and semisweet chocolate, chopped
- 1 stick unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 eggs
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 3/4 tsp kosher salt
Preheat oven to 350°. Butter an 8-inch-square baking pan, and then dust the butter with flour. In a medium-size saucepan, melt half the bittersweet chocolate and half the semisweet chocolate, then remove from heat and let cool. Mix the butter and sugar with an electric mixer until creamy. With mixer running, add eggs, then pour in Rogue Chocolate Stout in a steady stream, then mix in chocolate.
Combine the flour and cocoa powder, then stir them into the egg-chocolate-stout mixture. Stir in the remaining chopped pieces of chocolate.
Pour the mixture into the baking pan and bake 40–45 minutes, or until a knife stuck into the center pulls out without much batter on it.