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Chocolate Stout Brownies

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 21 mins
Total time 55 mins
Yield

Serves 16 (serving size: 1 square)

The typical brownie has nearly 20g sugar--masking the flavor of the chocolate in an overwhelming wave of sweetness. Here we cut sugar in half for a richer, denser brownie that truly satisfies.

Ingredients

  • 1.5 ounces whole-wheat pastry flour (about 1/3 cup)
  • 1/4 cup unsweetened cocoa
  • 1/2 teaspoon kosher salt
  • 1/4 cup butter
  • 2 tablespoons canola oil
  • 4 1/2 ounces 60% bittersweet chocolate, divided
  • 2/3 cup coffee stout beer
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • Cooking spray

Nutrition Information

  • calories 131
  • fat 8.5 g
  • satfat 4 g
  • monofat 3.1 g
  • polyfat 0.8 g
  • protein 2 g
  • carbohydrate 12 g
  • fiber 1 g
  • cholesterol 31 mg
  • iron 1 mg
  • sodium 68 mg
  • calcium 14 mg
  • sugars 8 g
  • Est. Added Sugars 8 g

How to Make It

  1. Preheat oven to 350°.

  2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl.

  3. 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.

  4. 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.