beer brownie.

yuhuh, you heard me. the way to EVERY mans heart. fact. i made it for valentine's day because a. he loves brownie, b. I love brownie and c. it has beer AND chocolate chips in it! SOLD! i really don't have to say too much, the treacley taste of heaven with a chunky choc chip bottom layer (they fall helplessly to the bottom of the tin) is pretty convincing on its own. go, bake, be merry.

Beer Brownie

makes 12 large or 24 small brownies

Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 3 1/2 ounces semisweet chocolate, coarsely chopped
• 1/2 cup unsalted butter
• 1/2 cup Guinness or other dark beer, or cold coffee
• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Place a rack in the center of the oven and preheat oven to 175 degrees celsius. Line a 9 x 13-inch baking pan with baking paper. Set aside.
2. In a medium bowl, sift together flour, cocoa powder, and salt.
3. Melt the chocolate in a heatproof bowl over a pot of boiling water. In a small pan over medium heat, melt the butter until it just turns golden brown, about 5 minutes. Pour the brown butter into the chocolate and stir until combined. Remove the bowl from the heat and stir in the stour (or coffee).
4. In a separate medium bowl, whisk together eggs and sugars until thick, about 2 minutes. Add the chocolate mixture and whisk to combine. Add the wet ingredients to the dry ingredients and stir until all of the ingredients are well combined. Fold in the chocolate chips.
5. Pour into the prepared pan and bake for 35 to 40 minutes or until the edges are firm and the center is set. Remove from the oven and allow to cool completely in the pan before slicing.
6. Slice into 12 large or 24 small brownies.
7. To store, cover the pan in plastic wrap and keep on the counter for up to one week.

recipe is courtesy of the awesome Joy the Baker.