If you are looking for a REALLY moist brownie, this just might be the one you need. The beer does not leave any type of taste, but it does help keep the brownies moist. My original recipe called for Guinness Extra Stout beer, but I actually think any will work, just don’t use the foam.
I have also never made this dessert with the bittersweet chocolate but you should just to see how it tastes. I’ve just always used a milk chocolate.
1 cup flour
3/4 cup cocoa
1/4 teaspoon salt
7 tablespoons unsalted butter at room temperature
4 ounces bittersweet chocolate
4 ounces semi-sweet chocolate
3/4 cup white chocolate chips
4 eggs, room temperature
1 cup sugar
1 1/4 cups beer at room temperature, no foam
1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees.
Grease and flour a 9×13 pan.
In a medium bowl, stir flour, cocoa, and salt until evenly combined.
In a double boiler over low heat, melt butter, bittersweet and semi-sweet chocolate, and white chocolate chips, stirring frequently until completely melted and smooth.
In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy (about 3 minutes).
Add a few spoonfuls of the egg mixture into the chocolate mixture to temper it. Stir until combined. Then pour all the chocolate mixture into the egg mixture and beat well.
Add the flour mixture slowly into the egg mixture and stir until just combined. Fold in the beer, followed by the semi-sweet chocolate chips and mix until combined.
Pour into the prepared pan and bake for 25-30 minutes, or until a toothpick is inserted and comes out clean. (Be sure to insert toothpick about ½ way between the center of the pan and the side. This way you will not overcook by waiting for a toothpick inserted in the center to come out clean.)
Remove from oven and cool before serving.