Stout Brownies - with Clipper City Brewing Company Beer

1 cup all-purpose flour

3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons unsalted room temperature butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate chips
4 large eggs, at room temperature

1 cup superfine or granulated sugar
1-1/4 cups (10 ounces) stout beer (Peg Leg)
1 cup semi-sweet chocolate chips
1/8 cup (about) confectioners' sugar for dusting
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan
with nonstick foil. In a medium bowl, whisk together flour, cocoa
powder, and salt until evenly combined. 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. In a large
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
stout beer (Peg Leg). The batter will seem a bit thin. Drop semisweet
chocolate chips evenly on top of batter (some will sink in). Pour
into prepared baking pan. Bake 25 to 30 minutes on center rack in
the oven, until a toothpick inserted in the center comes out almost
clean. Let brownies cool, uncovered, to room temperature. Dust with
confectioners' sugar before serving.
Note: The stout should be at room temperature. This recipe uses a
little less than a standard 12-ounce bottle of stout beer. Do not
include foam in the measurement. Either spoon off the foam or let
it rest until the foam subsides.

Yield: 36 to 48 brownies, depending on cut size