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Ingredients
  

  • 1 cup flour
  • ¼ cup cocoa powder I used Ghirardelli’s
  • ½ tsp . sea salt I used well crushed Maldon flakes
  • 2 pinches cinnamon optional
  • 1 pinch chili powder optional
  • 1 Tbsp stick salted butter 8 .
  • 3 1/2 oz . semi-sweet chocolate
  • ½ cup chocolate stout or other dark beer or cold coffee
  • 4 eggs at room temperature
  • 1 cup packed light brown sugar
  • 1 cup sugar
  • 2 tsp . vanilla extract
  • 1 cup semisweet chocolate chips

Instructions
 

  • Preheat oven to 350º. Grease and lightly flour a 9”x13” baking pan.
  • Sift together the flour, cocoa powder, salt, and any spices desired.
  • Bring a small pot of water to boil—one that you can rest a heat-proof bowl on top of in which you will melt the chocolate. In a separate pan, melt the butter, swirling occasionally until golden brown, about 5 minutes. Remove from heat.
  • When the water is boiling, set the bowl on top of it and add the chocolate chips so that they’re evenly receiving the heat. Stir with a rubber spatula as they begin to melt, until they’re fully melted. Add in the melted butter and the stout and mix thoroughly.
  • Beat the eggs and sugar until the mixture is shiny, about 2 minutes, using an electric mixer. Then begin to add in the dry and wet ingredients, alternating until they are fully incorporated. Add the vanilla and beat another moment, then fold in the chocolate chips with a spatula.
  • Pour into the pan and bake for 40-45 minutes, until the middle is set and the edges are firm. Let cool completely in the pan before serving.