Oatmeal Stout Brownies
This recipe, created by Joe Stutler, was a national finalist in the 2006 Cooking With Beer Challenge. The malt and oats in the beer enhance the flavor of the chocolate in these delicious brownies. Not overly cake-ey, not overly fudge-ey, the texture is nicely balanced. They're also decadently chocolate, and surprisingly light (thanks to the eggs). Great with a fruity beer, such as a lambic (Framboise, yum!).
Source and licence
"Oatmeal Stout Brownies" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Oatmeal_Stout_Brownies, revision 4587455), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Oatmeal_Stout_Brownies&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587455
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 6 tablespoons unsalted room temperature butter, cut into cubes
- 8 ounces dark bittersweet chocolate, chopped
- ¾ cup white chocolate chips
- 4 large eggs, at room temperature
- 1 ½ cup superfine or granulated sugar
- 1 ¼ cups (10 ounces) oatmeal stout beer (room temperature)
- 1 cup semi-sweet chocolate chips
- 1 package (8 ounces) cream cheese, softened
- ⅓ cup superfine or granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
Method
- Preheat the oven to 375°F. Line a 9 x 13-inch baking pan with nonstick foil (or grease and flour, or parchment paper…your call).
- 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 stout beer. The batter will seem a bit thin. Pour into prepared baking pan. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
- Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in sugar. Beat in vanilla and 1 egg just until blended.
- Pour cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design.
- Bake for 25–35 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
- Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving if desired.