Tuesday, November 21, 2006

Black Hole Brownies


• 1 C Young’s Double Chocolate Stout (250 mL)
• 5 oz. dark chocolate for baking (I used Callebaut's Intense Dark )(150 grams)
• 3/4 C unsalted butter (180 grams,about 1.5 sticks)
• 1 cup sugar (200 grams)
• 2/3 C flour (about 75 grams)
• 1/2 C Dutch process cocoa powder (50 grams) (I like Valhrona, Penzey's, and Guittard)
• 2 large eggs
• dash of vanilla (1/16 tsp)


Preheat the oven to 350 F (180 C). Spray a 8 x 8 inch pan with cooking spray.

Pour a cup of the stout in a measuring glass and let sit until any foam is gone and you have a level cup's worth. (Note: the alcohol content after baking is about zip).

Cube the butter and place in a microwave safe dish. Top with chopped chocolate. Cook on medium for 1 and a half minutes. The butter should be pretty much melted and the chocolate melting and wet looking. If not, microwave on medium for another 30 second. Stir. Then microwave on high for 15 seconds increments, checking and stirring until remaining chips are melted and mixture is smooth and glossy. Do not overcook. (you can also melt this using a double boiler).

Then beat in the sugar.

Let cool five minutes.

In another bowl sift together cocoa and flour until fine.

Whisk in eggs one at a time into chocolate mixture. Whisk vigorously until mixture is smooth and has a glossy finish.

Carefully stir in stout and vanilla then gently fold in dry mixture. Doing this carefully will ensure fudgy brownies.

Spread evenly in pan and back for 21-23 minutes turning the pan 180 degrees halfway through baking. Middle should just be set and edges dry. Test with a toothpick. Mixture should be sticky. If you cook took long they're turn cakey on you.

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