Boozy Stout Brownies

• 1 cup All-purpose Flour
• 3/4 cups Unsweetened Cocoa Powder
• 1/2 teaspoons Salt
• 6 Tablespoons Butter, Cubed
• 8 ounces, weight Unsweetened Bakers Chocolate, Roughly Chopped
• 3/4 cups Butterscotch Chips
• 1 Tablespoon Heavy Cream
• 4 whole Large Eggs, At Room Temperature
• 3/4 cups Granulated Sugar
• 1/4 cups Salted Caramel Sugar (you Can Find This At Most Any Spice Shop Or Online, It's Amazing In So Many Things)
• 1 cup Guinness Stout, At Room Temperature
• 1/2 cups Dark Chocolate Chips
• 1/2 cups Milk Chocolate Chips

1. 1. In a bowl, whisk together the flour, cocoa powder and salt. Set it aside.
2. 2. In a heatproof bowl, combine the butter, bakers' chocolate, butterscotch chips and heavy cream. Set it over a small pot of simmering water on the stove to create a double boiler. Melt it all together while you stir with a rubber spatula until you have a shiny, smooth ganache. Remove from heat.
3. 3. Preheat the oven to 375 F and liberally spray an 11 x 7 brownie pan with cooking spray.
4. 4. In the bowl of a stand mixer fitted with the paddle attachment, cream the eggs and two sugars together until fluffy and light.
5. 5. Add in the ganache mixture and thoroughly mix it in.
6. 6. Slowly pour in the flour mixture until fully incorporated.
7. 7. Pour in the Guinness and thoroughly mix it in. The batter will seem thin but it's OK, I promise!
8. 8. Scrape the batter into the prepared pan and smooth it out with a rubber spatula. Sprinkle the chocolate chips evenly over the top. Some will sink in and that's wonderful.
9. 9. Bake the brownies for 45 minutes, until a toothpick inserted in the center comes out clean. Remove pan from oven and set it on a rack.
10. 10. Let them cool and then cut into the desired size squares! I cut out 12 and they were super thick and rich.

allpurpose, ube, salt, butter, bakers chocolate, ube, heavy cream, eggs, sugar, ubc, stout, chocolate chips, milk chocolate chips

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