John Berry’s Receipe Day 8a

Mill St. Coffee Porter Brownies

1 cup All purpose Flour

3/4 cup unsweetened cocoa powder

1/4 tsp salt

6 tbsp unsalted butter, at room temperature, cut into cubes

8 oz dark bittersweet chocolate, chopped

3/4 cup white chocolate chips

4 large eggs, at room temperature

1 cup sugar

1 1/4 cups Mill St. Coffee Porter

1 cup semi-sweet chocolate chips

2 tbsp icing sugar (for dusting)


Preheat oven to 325 F.  Line a 13 x 9 inch metal cake pan with parchment paper.  In a bowl, whisk together flour, cocoa powder and salt until evenly combines.  Set aside.  Melt butter, bittersweet chocolate and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted.  Remove from heat.  Next, in a mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes.  Add melted chocolate mixture, beating until combined.  Beat reserved flour mixture into melted chocolate mixture.  Whisk in coffee porter beer.  The batter will seem a bit thin.  Drop semi-chocolate chips evenly on top of batter.  Stir in genlty.  Now pour into prepared baking pan.  Bake 25 to 30 minutes on centre reack in oven, until a toothpick inserted in the centre comes out almost clean.  Let brownies cool, uncovered, to room temperature.  Dust with icing sugar.