Oatmeal Stout Brownies

• 1 cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 6 tablespoons unsalted room temperature butter, cut into cubes
• 8 ounces dark bittersweet chocolate, chopped
• ¾ cup white chocolate chips
• 4 large eggs, at room temperature
• 1 ½ cup superfine or granulated sugar
• 1 ¼ cups (10 ounces) oatmeal stout beer (room temperature)
• 1 cup semi-sweet chocolate chips
• 1 package (8 ounces) cream cheese, softened
• ⅓ cup superfine or granulated sugar
• ½ teaspoon vanilla extract
• 1 large egg

Ingredients for 21 servings (1.9 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat the oven to 375°F. Line a 9 x 13-inch baking pan with nonstick foil (or grease and flour, or parchment paper…your call).

   Oven
2. 2

   In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.

3. 3

   Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.

   Stovetop
4. 4

   In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.

5. 5

   Beat reserved flour mixture into melted chocolate mixture. Whisk in stout beer. The batter will seem a bit thin. Pour into prepared baking pan. Drop semisweet chocolate chips evenly on top of batter (some will sink in).

6. 6

   Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in sugar. Beat in vanilla and 1 egg just until blended.

   Mixer
7. 7

   Pour cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design.

8. 8

   Bake for 25–35 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.

   Oven
9. 9

   Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving if desired.