When it comes to brownies, a crackly top is nonnegotiable. That crispy, cracked, sugary top is an absolute necessity because without it, all you have is a pan of dense cake. So how do you get that? Eggs and sugar, which is why this recipe needs three eggs. These brownies are for those of us who need that crackly top, along with a dense, rich, and chocolatey flavor that is so decadent you'll need a big stout beer to wash them down. Never had a beer with your brownies? You now have a new weekend goal.
Things You'll Need
6 weight ounce dark chocolate chips
1/3 cup stout beer
1/2 cup melted butter
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
3/4 cup all purpose flour
1 teaspoon salt
1/4 cup unsweetened cocoa powder
Step 1: Combine the Butter and Sugar
Preheat the oven to 350 degrees Fahrenheit. In a large bowl whisk together the melted butter, granulated sugar, and brown sugar until well combined.
Step 2: Whisk in the Eggs
One at a time add the eggs, whisking until well combined before adding another (whisk more than you think necessary).
Step 3: Melt the Chocolate with the Beer
Add the chocolate and the beer to the top of a double boiler. Stir over medium heat until the chocolate is melted and well combined with the beer.
Don't have a double boiler? No problem! Just put a large metal or glass bowl over a pot of simmering water. Just make sure the bottom of the bowl does not touch the water.
Step 4: Whisk in the Chocolate
Add the chocolate to the butter mixture, whisk until well combined.
Wonder why there is no leavening agent (baking soda or baking powder)? Brownies don't need them -- eggs and beer are mild leaveners and are more than enough. A leavening agent would make them cake-like.
Step 5: Stir in the Dry Ingredients
Add the flour, salt and cocoa powder to the bowl, stir until just combined.
Step 6: Bake
Pour into an 8 X 8 pan that has been lined with parchment paper or sprayed with cooking spray. Bake at 350 degrees Fahrenheit for 22 to 25 minutes (do not over-bake) or until the brownies do not jiggle when the pan is shaken and a tooth pick inserted into the center returns with moist crumbs attached (but not raw batter).
Step 7: Cool, Then Cut
Allow to cool completely before cutting. This may take several hours. Brownies will be soft and fudgy. Brownies are best the day after being made.