Dark brownies


  •     cooking spray with flour
  •     1 cup all-purpose flour
  •     3/4 cup dark cocoa powder 
  •     1/4 teaspoon salt
  •     8 ounces bittersweet chocolate chopped
  •     3/4 cup white chocolate chips
  •     6 tablespoons butter at room temperature, cut into cubes
  •     1 cup white sugar
  •     4 eggs, room temperature
  •     1 1/4 cups Irish stout beer, room temperature and foam skimmed off
  •     1/2 cup chopped pecans (optional)
  •     1 cup semisweet chocolate chips 
  •     1 tablespoon sifted confectioners’ sugar, or as needed


  1. Place oven rack in the center position. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
  2. Whisk flour, cocoa powder, and salt together in a bowl.
  3. Melt bittersweet chocolate, white chocolate chips, and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
  4. Beat white sugar and eggs together in a large bowl with an electric mixer until light and fluffy, about 3 minutes.
  5. Slowly add melted chocolate mixture and beat until just combined. Add flour mixture, 2 to 3 tablespoons at a time, until just combined. Whisk in beer until batter is thin; fold in pecans.
  6. Pour batter into the prepared baking dish; sprinkle semisweet chocolate chips over batter.
  7. Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out with moist crumbs, 25 to 30 minutes. Cool to room temperature; dust top with confectioners’ sugar.
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