From Ian Urriola (’14)
130g All-Purpose Flour
20g Natural Unsweetened Cocoa Powder
8g Kosher Salt
225g White Sugar
230g Light Brown Sugar
3.5oz Semisweet Baker’s Chocolate
1 stick (8T) Butter
90g Guinness (or other dark stout)
8g Vanilla Extract
16oz Semisweet chocolate Chips
Preheat oven to 350 degrees Fahrenheit.
Liberally apply nonstick spray to a 9″x13″ baking pan.
Sift together the flour, cocoa power, and salt in a bowl.
In a frying pan, melt the butter until it is slightly browned and gives off a nutty aroma.
Remove from the pan and place in a mixing bowl, different from the bowl with the dry ingredients.
In a small saucepan, bring one inch of water to a boil and place a metal bowl on top of it.
Place the baker’s chocolate in the metal bowl and whisk until it melts.
Remove the melted chocolate from the bowl and add to the bowl with the butter.
Add the stout and the vanilla to the bowl with the wet ingredients.
In a different large mixing bowl, beat the eggs with the white and brown sugar on high until the mixture is light and fluffy.
Turn the mixer to low and alternatively mix in the wet and dry ingredients.
DO NOT OVER-MIX.
Fold in the chocolate chips to the batter.
Pour the batter into the 9×13 pan and bake on the center rack for 45 minutes, or until a toothpick can be inserted and removed with a small amount of crumb.
Cut immediately, and serve with a tall cold glass of milk.