Spiced Guinness Brownies


1 Cup all-purpose flour
3/4 Cup Organic Cocoa Powder, Dutch Processed
1/4 tsp Salt
6 Tbsp unsalted room temperature butter, cut into cubes
8 oz dark bittersweet chocolate, chopped
3/4 Cup white chocolate chips
1 tsp Crushed Ancho Chile, Habanero Chile or Chipotle Chile depending on your heat tolerance!
4 large eggs, at room temperature
1 Cup superfine or granulated sugar
1-1/4 Cups (10 oz) Guinness Extra Stout beer (see Note below)
1 Cup semi-sweet chocolate chips
1/8 Cup (about) confectioners’ sugar for dusting

Preheat oven to 375 F, and line a 9 x 13-inch baking pan with aluminum foil.

While the oven preheats, whisk together flour, cocoa powder, and salt until evenly combined in a medium bowl.

Using a heavy saucepan, or a double boiler over very low heat, melt together the butter, bittersweet chocolate, and white chocolate chips, stirring constantly until melted. Once the butter and chocolate are completely melted and combined, remove from heat and allow to cool slightly.

In a large mixing bowl, use the whisk attachment to beat eggs on high speed, adding sugar to the eggs as they become light and fluffy, about 3 min. Fold melted chocolate mixture to the fluffy sugar-egg mixture, mix until combined.

Add flour mixture and crushed chile to chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin, but don’t worry! Sprinkle semisweet chocolate chips evenly across the top of the batter bowl (some will naturally sink in).

Pour batter into foil-lined baking pan. Bake brownies on center rack of oven, 25-30 minutes. Remove from oven when a toothpick, inserted in the center of the brownie pan, comes out almost clean.

Transfer pan to a cooling rack and allow brownies cool, uncovered, to room temperature. Dust with confectioners’ sugar, or adorn with a sprinkle of Fleur de Sel, Habanero Salt, or Espresso Brava Salt before serving.

Note: The Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. 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

Adapted from chowhound.