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Makes 1 18x13 pan
- 10 ounces dark chocolate
- 4 ounces unsalted butter
- 1/2 cup Young's Double Chocolate Stout (or other Stout beer)
- 4 ounces all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons kosher salt
- 5 eggs
- 1 pound white sugar
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- Preheat oven to 350°F. Prepare an 18x13 cake pan by lining the bottom with parchment paper and spraying the entire pan with non-stick spray (you may also use butter).
- Cut chocolate into small pieces for easy melting. Place chocolate, butter and stout in a metal or glass bowl and melt over a double-boiler until butter and chocolate are fully melted. Be careful not to scorch the chocolate.
- In a large bowl sift together flour, cocoa, baking powder and salt.
- In another bowl, whisk together the sugar and the eggs, just until they are combined.
- Fold the melted chocolate mixture into the egg mixture.
- Fold dry ingredients into the egg and chocolate mixture.
- Fold in sour cream.
- Bake for 35 minutes or until a skewer in the center of the brownie comes out clean.
- This recipe was entered in the contest for Your Best Recipe with Beer