Let's Give Peas a Chance: Leftovers Club: Chocolate Stout Brownies

Thursday, May 9, 2013

Leftovers Club: Chocolate Stout Brownies

Beer & brownies are two of my favorite things, but I know I probably shouldn't eat an entire batch of brownies (which is what will inevitably happen). Thank goodness for The Leftovers Club! This month, I'm paired with Ruthy of Omeletta (seriously, go look at her blog; everything looks delicious!). I hope she enjoys the rest of these fluffy, chocolatey hint-of-beer treats. This recipe is loosely based off of an amazing one from the Craft Beer blog and makes one pan on brownies.

Prep Time: 30 minutes
Cook Time: 35 minutes

Ingredients
One (1) tablespoon of cocoa powder -- if you don't have this, you can substitute flour
1/2 cup of unsalted butter
Four (4) ounces of semisweet chocolate chips
One (1) cup of granulated sugar
Two (2) tablespoons of light brown sugar
Two (2) large eggs
Two (2) egg yolks
One (1) teaspoon of vanilla extract

1/3 cup of stout beer -- I used Guinness, but you can use whatever you choose!
Two (2) tablespoons of Bailey's Irish Creme -- the original recipe calls for bourbon, but I think you can use anything delicious
3/4 cup of sifted all-purpose flour
1/4 teaspoon of salt

Directions
Preheat your oven to 325F degrees.
In a saucepan, heat butter on low-heat.
When the butter is all melted, toss the chocolate chips in there and stir continuously until they are melted.
When they are done, remove from heat and let sit, while stirring occasionally.
In a separate bowl, mix eggs, egg yolk, vanilla extract, beer, and Bailey's.
Once the chocolate cools off (but is still liquid!), stir in the granulated and brown sugars.
Slowly pour this mixture into the liquid mixture that you have.
Once that is completely mixed, slowly incorporate the flour and salt. You should do this a little bit at a time (add some dry ingredients, mix, add more dry ingredients, etc.).

In a greased casserole dish (use a 9" square pan for thick brownies and a larger pan for thinner brownies), sprinkle the cocoa powder and then pour in your batter.
Bake for 35 minutes (a little longer if you're making thicker brownies).
Remove, let cool, and enjoy!