Adapted from Obsidian Stout Brownies
Backstory: Charles Worstell, who recently passed away, loved to hold court in his local cafe. When I knew him in the 1970’s it was at the Cafe Midi. More recently it was at the Revue in the Tower District in Fresno. He would frequently bring brownies, since he loved to drink beer and eat brownies. This recipe was adapted to honor him.
Note: These were not all the brownies that Jan made, this is only what was left by the time I took the picture.
Jan’s Stalwart Brownies for Charlie the Barbarian
1 cup all purpose flour
¾ cup unsweetened cocoa powder
¼ tsp. salt
6 Tbs. of unsalted room temperature butter
2 cups dark chocolate chips
3 large eggs, room temperature
½ cup brown sugar
10 ounces stout (Guinness or Murphy’s)
1. Preheat the oven to 375º F and spray a 9 x 12 baking pan with Pam and dust with flour.
2. Sift together the flour, cocoa powder, and salt several times to mix it thoroughly. Set aside.
3. Melt the butter and chocolate chips together in a double boiler. Set aside, but keep slightly warm.
4. In a large bowl, whisk the eggs and sugar for about two-three minutes, with an electric mixer, until it is light and fluffy.
5. Add the melted chocolate to this mixture and beat until well combined.
6. On a low setting, beat the flour mixture into your chocolate mixture.
7. Whisk in the beer until smooth.
8. Pour the batter into the prepared pan and pop it in the oven.
9. Bake for 30-35 minutes until a toothpick in the center comes out almost cleanly.
10. Cool in the pan to close to room temperature before cutting and eating.