Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 36 to 48 servings
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
6 Tablespoons butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped (may substitute extra-dark chocolate chips)
3/4 cup white chocolate chips
4 large eggs, at room temperature
1 cup granulated white sugar
1 cup (8 ounces) Guinness Extra Stout beer (see Note below)
1 cup semi-sweet chocolate chips
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
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 by hand. The batter may seem a bit thin.
Pour into prepared baking pan. Drop semisweet chocolate chips evenly on top of batter (some will sink in). Bake 25 to 30 minutes (oven temperatures vary) on center rack in the oven, until a toothpick inserted in the center comes out clean.
Let brownies cool, uncovered, to room temperature.
Note: The Guinness should be at room temperature. This recipe uses less than a standard 12-ounce bottle of Guinness stout beer. Pour it early so the foam can settle. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.
Yield: 36 to 48 brownies, depending on cut size