HOOK

.INSTRUCTIONS Preheat the oven to 350°F. Line a bu(ered 9"x 9" square baking pan with parchment paper and set aside. Combine ¾ cup of dark chocolate discs and the bu(er in a small saucepan on the stovetop over medium heat. Melt the bu(er first then add the chocolate discs. Once all the chocolate is melted, measure in the cane sugar, and sCr unCl smooth. Add the vanilla extract and sCr to com- bine. Set aside to cool slightly. Crack the eggs into a large bowl, add the brown sugar, and whisk unCl sugar is dissolved. Pour the slightly cooled choco- late slowly into the egg mixture, whisking unCl everything is incorporated. In a medium-sized bowl, combine the flour, cocoa powder, salt and instant espresso powder (opConal), and whisk to combine. Mix the dry in- gredients into the wet ingredients and sCr before pouring in the stout beer. SCr unCl there are no lumps, and the mixture is well combined. Add the remaining chocolate discs and sCr to combine. Pour the brownie ba(er into the prepared baking dish and place into the preheated oven. Bake for 35 minutes, or unCl the edges are firm and an inserted toothpick comes out clean. Allow the brownies to cool before decoraCng with powdered sugar and slicing. HOOK 43 .INGREDIENTS 1 ½ cups dark chocolate discs, divided in half, ¾ cup each (Chocolate discs are flat, round pieces of dark chocolate ideal for melCng and baking because their shape allows for easy melCng.) ½ cup unsalted bu(er (1sCck) ¾ cup dark brown sugar, packed ¾ cup cane sugar 2 teaspoons pure vanilla extract 4 large eggs ¾ cup stout beer 1 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon sea salt 1/4 teaspoon instant espresso (opConal) Powdered sugar for decoraCng finished brownies Recipes by Dr. Irini Gelman Photography by Janet A. Wortendyke These decadent, dark and delicious stout Beer Brownies are the perfect dessert for st. Patrick's day or in celebra2on of Valen2ne's day STOUT BEER BROWNIES

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