The typical brownie has nearly 20g sugar—masking the flavor of the chocolate in an overwhelming wave of sweetness. Here we cut sugar in half for a richer, denser brownie that truly satisfies.
Ingredients
- 1.5 ounces whole-wheat pastry flour (about 1/3 cup)
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon kosher salt
- 1/4 cup butter
- 2 tablespoons canola oil
- 4 1/2 ounces 60% bittersweet chocolate, divided
- 2/3 cup coffee stout beer
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- Cooking spray
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl.
Step 3
Combine butter, oil, and 3 ounces chocolate in a large bowl over simmering water. Cook over low heat until smooth, stirring occasionally. Remove from heat; cool slightly. Add beer, granulated sugar, brown sugar, vanilla, egg, and egg yolk. Beat with a mixer at medium speed 1 minute or until combined. Add flour mixture to chocolate mixture, stirring just until combined. Finely chop remaining 1 1/2 ounces chocolate. Stir chocolate into chocolate mixture.
Step 4
Pour the batter into an 8-inch square glass or metal baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.
