Somehow I ended up with one lone bottle of chocolate stout beer. I knew I wasn't going to like it straight, and I was kind of saving it for a chocolate cake for my birthday. But then we went away, I got sick, and a birthday cake never happened.
These brownies were surprisingly easy to whip up, despite the ingredients needing to be weighed. Yeah, sorry about that, I was going to figure out the cup measurements for you as I went along but Ladybug wanted to help me and that just didn't happen. But these were still really easy to make - just a bowl or two and you are done!
These brownies were totally completely and utterly amazing. Yeah, I went there. The chocolate stout was sooo very subtle. At times I couldn't even taste it, and then all the sudden a taste of it would pop through. The brownies themselves were the perfect combination of fudgy and cakey, and the peanut butter swirls were perfect. I am kind of sad I only made one batch because they went super fast. And I really wanted one the next day.
Chocolate Stout and Peanut Butter Swirled Brownies (Raspberri Cupcakes)
125 g semi sweet chocolate
100 ml chocolate stout beer (or regular stout would work, too)
3 TBSP dutch process cocoa powder
75 g flour
190 g sugar
160 g peanut butter
Preheat your oven to 325F.
Grease a 7" or 8" square tin and line with parchment paper (let the paper hang over the edges so you can pull the brownies out easier).
Place the chocolate pieces and the butter (cut up) into a heatproof bowl.
Heat over a saucepan of boiling water, stirring constantly, until the chocolate and butter are melted.
Set aside to cool for a few minutes.
In a large bowl whisk together the cocoa powder, sugar, and flour.
Add the melted ingredients, chocolate stout, and eggs and stir until just barely combined (don't overmix!)
Pour into the prepared tin.
Heat the peanut butter for a few seconds in the microwave until it can be easily stirred.
Drop dollops of peanut butter into the brownie batter.
Using a knife, swirl the peanut butter into the brownie mix to make the swirly pattern.
Bake for 22-25 minutes.
Remove from oven and allow to cool on a wire rack.
Cut into squares and Enjoy!!