Carol Vanlue’s Espresso Stout Chocolate Brownies

Ingredients:

1 cup unbleached all-purpose flour   

3/4 cup unsweetened Euphoria Sunrise Cocoa Powder

1/4 teaspoon salt

6 tablespoons unsalted butter

8 ounces 70% Dark Chocolate Buttons

3/4 cup Euphoria White Chocolate Buttons

4 large eggs

1 cup sugar

1-1/4 cups (10 ounces) Oakshire Overcast Espresso Stout

                        (or your favorite stout) at room temperature

1 cup chopped Dark Chocolate Buttons

Preparation:

Preheat the oven to 375 degrees F. Grease a glass 9 x 13-inch baking pan.

In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.

Microwave butter, bittersweet chocolate, and white chocolate buttons until melted.

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 espresso stout .

Pour into prepared baking pan. Drop semisweet chocolate chips evenly on top of batter (some will sink in).

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.

Compliments of Euphoria Chocolate Company