Boozy, Fudgy Brownies

• 1 Tablespoon Cocoa Powder
• 1 stick Unsalted Butter
• 4 ounces, weight Bittersweet Chocolate, Chopped
• 1 cup Granulated Sugar
• 2 Tablespoons Brown Sugar
• 2 whole Eggs
• 2 whole Egg Yolks
• 1 teaspoon Vanilla Extract
• 1/3 cups Stout
• 2 Tablespoons Whiskey
• 3/4 cups Sifted All-Purpose Flour
• 1/4 teaspoons Salt
• 1 cup Chocolate Chips

1. 1. Preheat oven to 325 degrees F. Prepare a 9-inch square baking pan by buttering (I used the butter left behind on the wrapper from the stick required in the recipe) and dusting the inside with cocoa powder. Set aside.
2. 2. In a large saucepan, melt butter over low heat until completely melted. Add chopped chocolate, stirring often, until melted and smooth. Remove saucepan from heat and let cool to lukewarm. Stir the sugars into the chocolate and mix well.
3. 3. In a large mixing bowl, beat together eggs, yolks, vanilla, stout and whiskey until smooth. Sift flour and salt into the mixture and stir to combine.
4. 4. Add cooled chocolate mixture to the egg/stout/flour mixture a little at a time, folding to combine, until all the chocolate has been added. Fold in chocolate chips, being careful not to over-mix.
5. 5. Pour batter into the prepared pan and bake for about an hour. Let cool before cutting.

cocoa, butter, weight bittersweet chocolate, sugar, brown sugar, eggs, egg yolks, vanilla, stout, whiskey, flour, ubc, chocolate chips

Taken from tastykitchen.com/recipes/desserts/boozy-fudgy-brownies/ (may not work)