Oatmeal Stout Brownies
Photo: JRStutler, Public domain
These marbled brownies use oatmeal stout to deepen the chocolate. The malt and oats in the beer play up the cocoa, and the result sits between cakey and fudgy. Created by Joe Stutler, the recipe was a national finalist in the 2006 Cooking With Beer Challenge. Four eggs whipped with sugar keep the crumb lighter than you would expect, and a cream cheese swirl adds tang. Serve them with a raspberry lambic.
Instructions
Heat the oven to 375°F. Line a 9 x 13-inch baking pan with nonstick foil, or grease and flour it, or use parchment paper.
Whisk the flour, cocoa powder and salt together in a medium bowl until evenly combined, then set it aside.
Melt the butter, bittersweet chocolate and white chocolate chips in a double boiler over very low heat, stirring constantly. Take the pan off the heat once everything is smooth.
In a large bowl, beat the 4 eggs and the 1 ½ cups sugar on high speed for about 3 minutes, until light and fluffy. Beat in the melted chocolate mixture until combined.
Beat in the flour mixture, then whisk in the stout. The batter will look a little thin. Pour it into the prepared pan and scatter the semi-sweet chocolate chips over the top, knowing some will sink.
In a medium bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Gradually beat in the ⅓ cup sugar, then the vanilla and the single egg, mixing just until blended.
Pour the cream cheese mixture over the brownie batter. Draw a knife through it several times to make a marbled pattern.
Bake on the center rack for 25 to 35 minutes, until a toothpick inserted in the center comes out almost clean.
Cool the brownies uncovered to room temperature. Dust with confectioners' sugar before serving if you like.
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