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Author Notes: I adapted this from a recipe for Irish Cream Brownies from the October 2006 issue of Cooking Light. The original recipe called for a full cup of flour and 1/4 tsp baking soda, but that makes a really cake-y brownie. —Laura
Makes 16 brownies
- 1/2 cup flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips
- 1/4 cup butter
- 1 cup sugar
- 2 eggs
- 1/4 cup Bourbon Stout (Goose Island is my favorite)
- 1 teaspoon vanilla
- Preheat oven to 350 degrees and grease an 8 x 8 inch baking pan.
- In a small bowl, whisk together flour, cocoa, and salt. Set aside.
- In a medium saucepan, melt the butter and chocolate chips over low heat, stirring frequently to prevent any chance of burning. Remove from heat, then stir in the sugar, followed by the eggs, and then the stout and vanilla.
- Fold in the flour mixture.
- Spread into the baking pan. Bake for 20-25 minutes. Let cool completely and then cut into squares.