Stout Chocolate Brownies are to die (no, live) for. For me, they are perfect. Not too sweet and oh my goodness, they are so very fudgy.

My stout Chocolate Brownies disappeared in seconds. So fast, I had to make another batch to take photographs. Yes, last Saturday I waited until they(the familia) were all on the go and I made a batch to photograph.

All honor has to go to the Boston Breweries Black River Coffee Stout. It lends a mysterious, rich, darkness to these brownies and together with the creamy ganache, it is just the best brownies I have ever tasted. My twist of course is the toasted, salted nuts on top. This is not my first recipe with stout, though. I have made a Guinness and Leek Pie which is just perfect for our cold winter. I make beer-battered onion rings often, here with milk stout and it is really delicious.

Brownies

Ingredients

60 ml / ¼ cup canola or vegetable oil
200 ml / 3/4 cup Boston Coffee Stout
500 ml / 2 cups sugar
½ t vanilla extract
60 ml / ¼ cup butter, melted and cooled to room-temperature
2 eggs
250 ml / 1 cup flour
160 ml / ⅔ cup cocoa

Ganache
140 g / 5 oz dark chocolate chips
2 T butter
60 ml / ¼ cup icing sugar
100 g salted assorted nuts

Method

Preheat oven to 180 C/350 degrees. Line a 20 x 20 cm square baking pan with baking paper.
In a bowl mix together the oil, the stout, sugar and vanilla extract.
Add melted butter and mix until combined.
Add eggs and mix well.
In another bowl, mix the flour and cocoa.
Add dry ingredients to the egg mixture and mix well.
Pour the batter into the pan and bake for 25 – 30 minutes. The brownies must still be soft to the touch, the go harder as they cool down. DO NOT OVERBAKE. Allow brownies to cool.

To make ganache

Place chocolate chips, butter and coffee into a microwave safe bowl and microwave for about 1 minute or until the butter starts to melt.
Mix until smooth.
Add the icing sugar and mix until smooth.
Pour ganache over the brownies.
Cut into bars. Sprinkle the salted nuts over the top just before serving.

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