3 ounces unsweetened chocolate, chopped
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6 tablespoons unsalted butter
1 cup all-purpose flour
¾ cup packed dark brown sugar
1½ teaspoons baking powder
½ teaspoon salt
¼ cup heavy cream or half-and-half
2 teaspoons pure vanilla extract
½ cup unsweetened cocoa
½ cup plus 2 tablespoons granulated sugar
½ cup Guinness Extra Stout (or other stout)
1 cup dark, strong, brewed coffee
Sweetened whipped cream or vanilla ice cream for serving
Center a rack in the oven and heat oven to 350 degrees. Generously butter an 8-inch square cake pan.
In a microwave-safe bowl, melt chocolate and 6 tablespoons butter 1 minute on high. Stir to make sure the chocolate is melted. If not, microwave at 10-second intervals until it is. (Or, melt chocolate and butter together in a small saucepan over low heat.) Set aside.
In a medium bowl, stir together flour, brown sugar, baking powder and salt. Stir in melted chocolate mixture, cream and vanilla. The batter will be stiff. Spoon into the prepared pan and smooth the top.
In a small bowl, combine cocoa and granulated sugar. Sprinkle evenly over the batter in the pan.
Combine the stout and coffee in a microwave-safe bowl or in a small saucepan and heat until almost boiling. Pour evenly over the cocoa mixture. Do not stir.
Bake 30 minutes, or until the top layer is set and the brownie is starting to pull away from the sides of the pan. Cool on a wire rack at least 15 minutes. Serve warm or at room temperature with whipped cream or ice cream.
Serves six to eight.
Marialisa Calta, Newspaper Enterprise Association