- 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
- 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.
- Whisk flour, cocoa powder, and salt together in a bowl.
- 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.
- Beat white sugar and eggs together in a large bowl with an electric mixer until light and fluffy, about 3 minutes.
- 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.
- Pour batter into the prepared baking dish; sprinkle semisweet chocolate chips over batter.
- 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.