Oatmeal Stout Brownies
RCI-BR.005.0464.001

Oatmeal Stout Brownies

This recipe, created by Joe Stutler, was a national finalist in the 2006 Cooking With Beer Challenge. The malt and oats in the beer enhance the flavor of the chocolate in these delicious brownies.

vegetarian
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Preheat oven to 375°F (190°C).
10 minutes
2
Line a 9 x 13-inch baking pan with non-stick foil (or grease and flour - or parchment paper; your call).
2 minutes
3
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
3 minutes
4
Melt butter, bittersweet chocolate, and white chocolate chips in a double boiler over very low heat, stirring constantly until melted. Remove from heat.
6 minutes
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.
5 minutes
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).
3 minutes
7
Pour into prepared baking pan.
2 minutes
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.
4 minutes
9
Pour cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design.
2 minutes
10
Bake 25 to 35 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
30 minutes
11
Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving if desired.
60 minutes

What Makes This Variant Distinct

  • Original variant

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