Carol Vanlue’s Espresso Stout Chocolate Brownies

by Van Glass | September 28, 2014



Preheat the oven to 375 degrees F. Grease a glass 9 x 13-inch baking pan. 

In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.

Microwave butter, bittersweet chocolate, and white chocolate buttons until melted.  In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes.

Add melted chocolate mixture, beating until combined.   Beat reserved flour mixture into melted chocolate mixture. Whisk in espresso stout .

Pour into prepared baking pan. Drop semisweet chocolate chips evenly on top of batter (some will sink in).

Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.

Let brownies cool, uncovered, to room temperature.

Tagged: dark chocolate buttons, extra dark chocolate buttons, sunrise baking cocoa, white chocolate buttons