The Secret Ingredient In These Brownies Has Us Ready For Game Day

Photo: Courtesy of Joy The Baker.
I have a soft spot for brownies. Actually, don’t we all?

Brownies were the first thing I learned how to bake in the kitchen. My parents kept the flour, sugar, and those gnarly bars of unsweetened chocolate in a little cabinet just within reach of my little 8 year-old body. It only took me one nibble of the unsweetened chocolate to figure out that it was not at all suitable for sneak-snacking…but the box of unsweetened chocolate had instructions on how to turn the dark blocks into something entirely delicious —  brownies!

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There are so many brownie variations out there, but my current favorite recipe is adapted from Claire Thomas's The Kitchy Kitchen. Her beer brownies are out of this world! 

I found that these brownies were (of course) delicious warm from the oven, but I discovered that they were extra great a day after baking when the sweetness has mellowed a bit. 
Photo: Courtesy of Joy The Baker.
Beer Brownies
12 Large or 24 Small Brownies

1 cup all-purpose flour 
1/4 cup unsweetened cocoa powder
1/2 tsp salt 
3 1/2 oz semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter
1/2 cup stout or other dark beer, or cold coffee
4 large eggs, at room temperature 
1 cup granulated sugar
1 cup packed light brown sugar
2 tsp pure vanilla extract 
1 cup semi-sweet chocolate chips

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1. Place a rack in the center of the oven and preheat oven to 350 °F. Butter and flour a 9 x 13-inch baking pan. Set aside.

2. In a medium bowl, sift together flour, cocoa powder, and salt.

3. Melt the chocolate in a heatproof bowl over a pot of boiling water. In a small pan over medium heat, melt the butter until it just turns golden brown, about 5 minutes. Pour the brown butter into the chocolate and stir until combined. Remove the bowl from the heat, and stir in the stout (or coffee).

4. In a separate medium bowl, whisk together eggs and sugars until thick — about 2 minutes. Add the chocolate mixture and whisk to combine. Add the wet ingredients to the dry ingredients and stir until all of the ingredients are well combined. Fold in the chocolate chips.

5. Pour into the prepared pan and bake for 35 to 40 minutes or until the edges are firm and the center is set. Remove from the oven and allow to cool completely in the pan before slicing.

6. Slice into 12 large or 24 small brownies.

7. To store, cover the pan in plastic wrap and keep on the counter for up to one week.      

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