RCI-BR.005.0026.001
Oatmeal Stout Brownies
Beer recipes This recipe, created by Joe Stutler, was a national finalist in the 2006 Cooking With
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- all-purpose flour1 cup
- unsweetened cocoa powder (Dutch-processed preferred)¾ cup
- salt¼ teaspoon
- unsalted room temperature butter6 tablespoonscut into cubes
- dark bittersweet chocolate8 ounceschopped
- white chocolate chips¾ cup
- eggs5 largeat room temperature (1 egg is for the topping)
- granulated sugar1 cup
- (10 ounces) oatmeal stout beer(room temperature)1¼ cups
- semi-sweet chocolate chips1 cup
- (8 ounces) cream cheese1 packagesoftened
- granulated sugar⅓ cup
- vanilla½ teaspoon
Method
1
Preheat oven to 375°F (190°C).
2
Line a 9 x 13-inch baking pan with non-stick foil (or grease and flour - or parchment paper; your call).
3
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
4
Melt butter, bittersweet chocolate, and white chocolate chips in a double boiler over very low heat, stirring constantly until melted. Remove from heat.
5
In a large mixing bowl, beat 4 of the eggs with the sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
6
Beat reserved flour mixture into melted chocolate mixture. Whisk in stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
7
Pour into prepared baking pan.
8
Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in sugar. Beat in vanilla and the remaining egg just until blended.
9
Pour cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design.
10
Bake 25 to 35 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
11
Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving if desired.