Chocolate brownies with stout

Their texture is an interesting combination of caramel, mousse, and classic brownies, despite the chocolate decadence, they are surprisingly light. And a bonus: you'll only use half a bottle or can of stout for baking – you can sip on the other half while waiting for the cake to bake.

INGREDIENTS

Dry ingredients mixture:

• 125 g all-purpose flour
• 75 g cocoa powder
• ½ teaspoon salt

Chocolate mixture:

• 85 g butter, diced
• 225 g chopped dark chocolate
• 130 g white chocolate chips

Egg and sugar mixture:

• 4 large eggs at room temperature
• 200 g granulated sugar

To finish:

• 250 ml stout-style dark beer

PREPARATION METHOD

Preheat the oven to 190°C. Line a baking pan approximately 20x30 cm with parchment paper.

In a medium-sized bowl, mix the flour, cocoa, and salt thoroughly.

Melt the butter, chocolate, and white chocolate chips together over low heat in a double boiler, stirring constantly. Once the mixture is fully melted and well combined, remove it from the heat.

In a large bowl, beat the eggs and sugar at high speed until you get a light, fluffy mixture (about 3 minutes).

Add the slightly cooled melted chocolate mixture to the fluffy egg and sugar mixture and mix well. Then add the mixture of dry ingredients and mix until you get a homogeneous batter. Finally, manually fold in the dark beer.

Pour the batter into the prepared baking pan and bake for 25 to 30 minutes on the middle rack of the oven. To ensure that the brownies are cooked through, insert a toothpick into the center of the pan. If the toothpick comes out clean after removal, the brownies are done.

Cool the brownies uncovered at room temperature.