International / basics / Cakes & baking
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. Not overly cake-ey, not overly fudge-ey, the texture is nicely balanced. They're also decadently chocolate, and surprisingly light (thanks to the eggs). Great with a fruity beer, such as a lambic (Framboise, yum!).
Ingredients
- all-purpose flour1 cup
- unsweetened cocoa powder3/4 cup
- salt1/4 tsp
- unsalted butter, at room temperature; cut into cubes6 tbsp
- dark bittersweet chocolate, bittersweet; chopped8 oz
- white chocolate chips3/4 cup
- eggs, large; at room temperature4
- superfine or granulated sugar, superfine or granulated1 1/2 cup
- oatmeal stout beer, oatmeal stout beer; 10 ounces; room temperature1 1/4 cup
- semi-sweet chocolate chips, semi-sweet1 cup
- cream cheese, 8 ounces; softened1 package
- superfine or granulated sugar, superfine or granulated1/3 cup
- vanilla extract1/2 tsp
- egg, large1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Preheat the oven to 375°F. Line a 9 x 13-inch baking pan with nonstick foil (or grease and flour, or parchment paper…your call).
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture. Whisk in stout beer. The batter will seem a bit thin. Pour into prepared baking pan. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in sugar. Beat in vanilla and 1 egg just until blended.
Pour cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design.
Bake for 25–35 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving if desired.
Region evidence: no stated origin (basic dish)
