BEER BROWNIES

Beer Brownies image

Provided by Claire Thomas : Food Network

Categories dessert

Time 2h20m

Yield 24 brownies

Number Of Ingredients 11

1 stick (8 tablespoons) unsalted butter, plus more for greasing
1 cup all-purpose flour, plus more for dusting
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
3 1/2 ounces semisweet chocolate, chopped
1/2 cup stout or other dark beer or cold coffee
4 large eggs, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips

Steps:

Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan.
Sift together the flour and cocoa powder in a medium bowl. Add the salt and stir together.
Meanwhile, add 2 inches of water to a medium saucepan and bring to a gentle simmer over medium heat. Place the chopped chocolate in a medium heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Stir occasionally until the chocolate is melted and smooth. Remove the bowl from the saucepan and set aside.
Melt the 1 stick butter in a small saucepan or skillet over medium heat and continue to cook until it just turns golden brown, 4 to 5 minutes. Immediately pour the brown butter into the bowl of chocolate, scraping in the brown bits (to avoid overcooking the butter). Add the beer and stir together.
Combine the eggs with both sugars in a large bowl. Beat together with an electric mixer on high speed until thick and shiny, about 2 minutes. Continue beating on low speed while adding the flour mixture and wet ingredients in alternating batches. Beat in the vanilla. Do not over mix. Fold in the chocolate chips.
Pour the batter into the prepared baking pan. Bake until matte all over and a toothpick inserted in the center looks fudgy, but not wet, 40 to 45 minutes.
Let the brownies cool in the pan before cutting and serving.