I have been craving something super chocolately lately. I've wanted to try this recipe for a while now since I discovered it in the Kitchy Kitchen Cookbook that I bought a few months back. I altered it a little by adding more chocolate and also tweaked some of the instructions (I used the microwave to melt the chocolate and butter instead of on the stove top). Overall they turned out amazing and I can honestly say that the flavor of the stout make these brownies some of the best I have ever had! I hope you enjoy and if you try out this recipe twit me a pic at thelawsofbeaute or instagram me at thelawsofbeauty.
Here is the link to the original recipe--->
Ingredients* 1 cup all-purpose flour
* 1/2 teaspoon kosher salt
* 1/4 cup unsweetened cocoa powder
* 3 1/2 ounces semisweet or dark chocolate
* 8 tablespoons unsalted butter
* 1/2 cup stout or other dark beer, or cold coffee
* 4 large eggs, at room temperature
* 1 cup white sugar
* 1 cup light brown sugar, packed
* 2 teaspoons pure vanilla extract
* A variety of chocolate bars
* 1/2 cup walnuts
1) Preheat oven to 350 degrees Fahrenheit. Butter and flour a 9 by 13 inch baking dish.
2) Sift together the flour, the cocoa powder, and the salt.
3) Break up a bar of dark or semisweet chocolate and add it to a microwave safe bowl. Next chop up one stick of butter and place it in the bowl with the chocolate. Microwave the chocolate and butter in 30 second increments until melted. One the chocolate and butter are melted add the stout to the mixture.
4) Using a stand mixer or beaters, beat together the eggs and sugar until it becomes a thick and shiny mixture, about 2 minutes. Continue beating on low while alternating between adding some of the flour mixture and some of the chocolate mixture. Finish by adding the vanilla. Make sure not to overmix. Fold in the chocolate and walnuts.
5) Pour into the baking pan. Bake for 40 to 45 minutes, until the edges are firm and the center is cooked. Make sure the brownies cool completely in the pan before cutting the brownies into squares. To store, cover with plastic wrap or aluminum foil. They should keep on the counter for up to a week.