1 Preheat oven to 350°F Line a 13x9x2 baking pan with aluminum foil, letting foil extend 2 inches beyond each short side of pan.
2 In large bowl, whisk together stout and cocoa powder until blended and smooth. Whisk in sugar, butter, vanilla extract and eggs, one at a time. Blend well.
3 Add flour and salt; whisk until batter is smooth. Stir in chocolate chips. Spread mixture in prepared pan, leveling surface with a spatula. Bake 42 to 45 minutes in preheated oven, until top is shiny and dry, and a wooden pick inserted in the center comes out with a few moist crumbs attached. Remove from oven and let cool completely in pan on rack.
4 Lift out brownie from pan by foil ends; transter to cutting board. Cut lengthwise into four strips and crosswise into 8 pieces, making 32 brownies.
- 12 ozs stout (chocolate)
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup melted butter
- 2 tsps vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 3/4 tsp salt
- 1/2 cup white chocolate (chopped)
- 1/2 cup semisweet chocolate (chopped)
From “Everyday Dining With Beer” by the National Beer Wholesalers Association