Fans of cakey brownies, step away now. These squares are dense and rich, thanks to brown sugar, extra egg yolks -- and more than half a can of stout. Your friends and family may not be able to identify the beer, but its toasted malt flavor brings depth to every bite.

Source: Midwest Living

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Recipe Summary

hands-on:
30 mins
total:
1 hr 5 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Grease a 9x9x2- inch baking pan. Line bottom of pan with parchment paper, allowing paper to extend over two sides; set aside. In a medium bowl, combine flour, cocoa and salt; set aside.

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  • Set aside 1/4 cup of the chopped chocolate. In a small saucepan, combine remaining chocolate and the butter. Cook and stir over medium-low heat until smooth. Remove from heat and let cool for 5 minutes.

  • Meanwhile, in a large bowl, beat sugar, eggs and egg yolks with an electric mixer on medium-high speed for 3 minutes, scraping sides as needed. On low speed, beat in chocolate mixture until just combined. Add half of the flour mixture, the stout and the remaining flour mixture, beating after each addition until just combined. Spread in pan.

  • Bake about 35 minutes or until a toothpick inserted near center comes out with a few moist crumbs. Sprinkle reserved chocolate evenly over hot brownies. Cool completely on a wire rack. Run a thin knife along edge of pan. Using parchment, lift brownies from pan to cut into bars.

Nutrition Facts

157 calories; total fat 7g; saturated fat 4g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 39mg; sodium 58mg; potassium 103mg; carbohydrates 23g; fiber 1g; sugar 15g; protein 2g; trans fatty acidg; vitamin a 143IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 17mcg; vitamin b12mcg; calcium 21mg; iron 1mg.

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