Beer Brownies

Yes, that's right, I said BEER brownies. Not being a huge brownie person, I wanted to give the traditional brownie a little twist. Dark beer ("Stout") and chocolate are a marriage made in heaven! Anything you bake with beer is going to be better the next day after the flavors have mellowed, so I recommend making these the night before you plan to serve them. These brownies are more cakey than chewy, but they are so moist and full of chocolate flavor. I don't like a lot of chunky stuff in my brownies (nuts, chocolate chips, etc.) but if you do, by all means add some in.

1 Cup Flour
1 1/4 Cup Sugar
1 teaspoon Salt
1/2 teaspoon Baking Powder
1/3 Cup Cocoa Powder
2 oz Chopped Dark Chocolate
1/2 Cup Young's Chocolate Stout (If you can't find this beer, substitute any Stout)
1/2 Cup (1 Stick) Butter
2 Eggs
1/2 teaspoon vanilla

Mix flour, sugar, salt and baking powder together in a large bowl and set aside.

In a small saucepan, heat the stout and butter just to a simmer. Take it off the heat and add in the cocoa powder and chocolate pieces. Stir until they melt. Allow this mixture to cool a bit.

In a mixing bowl, lightly beat the eggs and vanilla. Add in the chocolate mixture slowly (If you have not cooled it enough, you can temper the eggs by adding just a spoonful of the chocolate mixture at a time and stirring well before you add in the rest.) Blend in the flour mixture. Stir it all together just enough to make sure it is well mixed - do not overbeat. I just mix this recipe by hand, an electric mixer really isn't necessary.

Spread the batter into a greased/parchment lined 8x8" square baking pan. Bake at 325 degrees for
35-45 minutes.

Let them cool a bit before cutting into squares.