Beer Brownies

I love baking with beer.  They are one of the best ingredients to add to any chocolate cake or brownie recipe.  Plus, you only use half a can, so you get to drink the rest while it's baking! These just might be the best brownies I have ever made.

 A light crust, fudgey, and firm. Not dry or cakey - this is everything a good brownie should be.  And say no to frosting - a superior brownie just doesn't need it. I am always suspicious of frosted brownies - they probably came from a box.  (Having said that, I have never been known to turn one down).

These were the recipe of choice for a Saturday night get together with friends to eat, drink, and watch bad movies.  Yes, watch bad movies on purpose.  Beer + beer brownies + Flash Gordon = awesome.

Beer Brownies
slightly adapted from Joy the Baker

1 cup all-purpose flour, sifted
1/4 cup cocoa
1/2 tsp salt
1/2 cup semisweet chocolate chips, divided
1/2 cup unsalted butter
1/2 cup stout beer
4 large eggs, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar

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

Melt 1/2 cup chocolate chips and butter in a small pan over low heat.  Remove from heat and stir in the stout.

In a medium bowl, whisk together eggs and both sugars.  Add the chocolate mixture and stir.  Add the chocolate/egg/sugar mixture to the flour/cocoa mixture and stir until all of the ingredients are well combined.  Fold in the remaining 1/2 cup chocolate chips.

Pour into a greased 9x13 inch pan and bake for 35 to 40 minutes at 350 degrees F.
Let cool before slicing (if you can).