Disclaimer – I only bake on the holidays otherwise I would never be able to outrun my waistline! This time it was a new twist on an old family recipe! (Don’t tell my mother.)
My weaknesses – chocolate and a great stout. Put the 2 together and you have the beat of my stomach…ermm… heart. Yes, heart. My sinful little heart 🙂
INGREDIENTS: (in order/combination to mix)
1 cup all-purpose flour
3/4 cup dark cocoa powder (such as Hershey’s Special Dark)
1/4 teaspoon salt
8 ounces bittersweet chocolate, chopped/chips
3/4 cup white chocolate chips
6 tablespoons butter at room temperature, cut into cubes
1 cup white sugar
4 eggs, room temperature
Final Add –
1 and 1/4 cups Temptress.
1 cup semisweet chocolate chips (such as Nestle Toll House)
1 tablespoon sifted confectioners’ sugar once cooled
Place oven rack in the center position. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Whisk flour, cocoa powder, and salt together in a bowl. Set aside.
Beat white sugar and eggs together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Set aside.
Melt bittersweet chocolate, white chocolate chips, and butter in the microwave. Do in 10-20 second bursts, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Slowly add melted chocolate mixture and beat until just combined with sugar /egg base. Add flour mixture, 1/2 cup at a time, until just combined.
Whisk in beer slowly until batter is thinned.
Fold in semi-sweet chocolate chips.
Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out with moist crumbs, 25 to 35 minutes (mine was about 35minutes). Cool to room temperature; dust top with confectioners’ sugar.