10 ounces guinness extra stout beer room temperature
6 tablespoons butter unsalted cut into cubes room temperature
0.8 cup cocoa powder dark unsweetened (used a combo of Hershey's and natural)
0.8 teaspoon vanilla
0.8 cup chocolate chips white
Equipment
bowl
oven
whisk
mixing bowl
baking pan
toothpicks
aluminum foil
microwave
Directions
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil (Reynolds Release)In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined.Set aside.Melt butter, bittersweet chocolate and white chips in a double-boiler over very low heat, stirring constantly until melted.
Remove from heat. Alternatively, you may do this in the microwave, microwaving on high and stirring every 30 seconds.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 Guinness stout beer. The batter will seem a bit thin and vanilla. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
Pour into prepared baking pan.
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. Dust with confectioners’ sugar before serving.
