Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl.
Combine butter, oil, and 3 ounces chocolate in a large bowl over simmering water. Cook over low heat until smooth, stirring occasionally. Remove from heat; cool slightly. Add beer, granulated sugar, brown sugar, vanilla, egg, and egg yolk. Beat with a mixer at medium speed 1 minute or until combined. Add flour mixture to chocolate mixture, stirring just until combined. Finely chop remaining 1 1/2 ounces chocolate. Stir chocolate into chocolate mixture.
Pour the batter into an 8-inch square glass or metal baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.
My whole family loves bittersweet chocolate anything, but these brownies were pretty challenging to eat. They are wonderfully dense and fudgy, but the lack of sweetness really takes some getting used to. When I served them at our Sunday family dinner, everyone, from 17 to 83, took one bite and then promptly requested ice cream to go with it, which sort of defeated the purpose of trying a lower-sugar recipe in the first place. I froze the remainder and find them a little more palatable that way. Next time, I'm going to experiment with increasing the sugar by a tablespoon or two and see if we can handle it. (It's still less sugar than a conventional brownie, right?)
Very dark chocolate.
Unlike the other reviewer, I loved the flavor, but found the texture almost too fudgy. And I like fudgy brownies. These are just a little strange, I mean look at the photo pictured... they're not your average brownies. But I found the flavor fantastic. I also added two packets of stevia so perhaps that helped with the bitterness. The stout I used also had a very high alcohol percentage, so not sure if that had anything to do with it either.
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