You may think of beer as a drink that stands on its own and not as an ingredient, but beer can actually be a fantastic ingredient to incorporate into both sweet and savoury baking. Beer is complex and contains flavors that range from malt and barley to dried fruits and citrus. These flavours make beer taste good when we drink it, but can also be used to infuse cakes and breads.
- 1 cup all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 6 Tbs of unsalted room temperature butter
- 8 ounces dark bittersweet chocolate, chopped
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 10 ounces of your favourite stout
- 1¾ cup semi-sweet chocolate chips
Preheat the oven to 375 degrees and line a 9×9 pan with nonstick foil.
In a medium bowl: whisk together flour, cocoa powder, and salt and set aside for later. Melt the butter, 3/4 C chocolate chips, and bittersweet chocolate together in a non-stick pot on the stovetop.
In a large bowl: whisk the eggs and sugar for about two-three minutes, until it is light and fluffy. Add the melted chocolate to this mixture and beat until combined.
Now, beat the flour mixture into your chocolate mixture and whisk in the beer. After whisking in the beer, the batter will seem thin but once you start mixing it up it gets much better. Next, drop the chocolate chips over the batter, but don’t mix them in. Some will sink in, some will stay on top. Pour your batter into the prepared pan and pop it in the oven.
You’ll need to bake it for about 25-35 minutes. Just bake it until a toothpick in the center comes out almost cleanly. Then cool these to room temperature.