Boozy Brownies, Round 2

A few weeks ago, I created a monster.

I combined two of my (and soooo many other people's) greatest vices into one, delicious, indulgent and not-safe-for-school treat. The white russian brownies that I shared with friends were a hit. They were gone in a matter of days. It was a genius combination, but I didn't stop there. If brownies work with vodka, what else would create the same kind of booze-fueled bliss?

There was some experimenting that didn't end well. There were a few afternoons spent baking that ended in a buzz. And then there was success.

Beer & Whiskey Brownies

adapted from craftbeer.com

• Butter for coating pan
• 1 tablespoon cocoa powder
• 1 stick (1/2 cup) unsalted butter
• 4 ounces bittersweet chocolate, chopped
• 1 cup granulated sugar
• 2 tablespoons brown sugar
• 2 large eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/3 cup stout
• 2 tablespoons whiskey
• 3/4 cup sifted all-purpose flour
• 1/4 teaspoon salt
• 1 cup chocolate chips
• powdered sugar for dusting

1. Preheat oven to 325 degrees. Prepare a 9-inch square baking pan by buttering and dusting the inside with cocoa powder. Set aside.
2. In a large saucepan, melt butter over low heat until completely melted. Add chopped chocolate, stirring often, until melted and smooth. Remove saucepan from heat and let cool to luke-warm. Stir the sugars into the chocolate and mix well.
3. In a large mixing bowl, beat together eggs, yolks, vanilla, stout and whiskey until smooth. Sift flour and salt in to the mixture and stir to combine.
4. Add cooled chocolate mixture to the egg/stout/flour mixture a little at a time, folding to combine, until all the chocolate has been added. Fold in chocolate chips, being careful not to over-mix.
5. Pour batter into the prepared pan and bake for 50 minutes to one hour. Brownies are done when a toothpick inserted into the center comes out clean. 
6. Dust the brownies with powdered sugar before cutting.