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Ingredients
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10 ounces
dark chocolate
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4 ounces
unsalted butter
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1/2 cup
Young's Double Chocolate Stout (or other Stout beer)
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4 ounces
all-purpose flour
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2 tablespoons
cocoa powder
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1 teaspoon
baking powder
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2 teaspoons
kosher salt
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5
eggs
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1 pound
white sugar
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1/4 cup
sour cream
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1 tablespoon
vanilla extract
Directions
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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).
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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.
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In a large bowl sift together flour, cocoa, baking powder and salt.
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In another bowl, whisk together the sugar and the eggs, just until they are combined.
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Fold the melted chocolate mixture into the egg mixture.
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Fold dry ingredients into the egg and chocolate mixture.
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Fold in sour cream.
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Bake for 35 minutes or until a skewer in the center of the brownie comes out clean.
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