Prepare to embark on a culinary adventure that will transform your brownie experience forever! These aren't just ordinary brownies - they're a rich, luxurious chocolate experience infused with the deep, complex flavors of Young's Double Chocolate Stout. Imagine biting into a fudgy, intensely chocolatey treat that combines the best of craft beer and classic dessert, creating a mind-blowing indulgence that will make your taste buds dance with pure delight. Whether you're a chocolate lover, a beer enthusiast, or simply someone who appreciates extraordinary desserts, these brownies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: British
Serves: 16 brownies
Ingredients
- 1 cup Young's Double Chocolate Stout
- 1 cup butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium saucepan, combine Young's Double Chocolate Stout and butter. Heat over medium-low heat, stirring constantly until the butter is completely melted and the mixture is smooth and well combined.
- Remove the butter and stout mixture from heat and whisk in granulated sugar until fully incorporated. Allow the mixture to cool slightly for 5-7 minutes.
- In a separate large mixing bowl, beat the eggs one at a time into the stout mixture, whisking thoroughly after each addition. Stir in the vanilla extract.
- In another bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures no lumps and even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in half of the chocolate chips into the batter, reserving the remaining chips for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top.
- Bake in the preheated oven for 25-30 minutes. To check doneness, insert a toothpick into the center - it should come out with a few moist crumbs.
- Remove from oven and let cool completely in the pan for about 1 hour. Use the parchment paper overhang to lift the brownies out and cut into 16 equal squares.
- For best flavor, let the brownies rest for an additional hour before serving. This allows the flavors to meld and intensify.
Tips
- Use room temperature eggs for better incorporation and smoother batter
- Don't overmix the batter - this can lead to tough, dense brownies
- For extra richness, use high-quality dark cocoa powder
- Let the stout and butter mixture cool slightly before adding eggs to prevent scrambling
- Use parchment paper overhang for easy removal and clean cutting
- Allow brownies to rest and cool completely for the most intense flavor development
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week
- For an extra indulgent touch, serve with a scoop of vanilla ice cream or drizzle with chocolate ganache
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
