Imperial Stout Brownies with Mint Ganache Drizzle | While brownies cool, combine semi-sweet chips and heavy cream in a glass bowl. Drizzle over cooling brownies.
INGREDIENTS
MINT GANACHE (OPTIONAL)
PREPARATION
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray. Whisk flour, cocoa powder, and salt together in a bowl. Set aside.
Melt the 1 cup semi-sweet chocolate chips, the white chocolate, and butter in a simmering double boiler. Stir frequently to avoid scorching. Remove from heat.
Beat white sugar and eggs in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Slowly add melted chocolate mixture and beat until just combined. Add flour mixture, a little bit at a time mixing until just combined after each addition.
Whisk in beer until batter is thin. If using chocolate chips, stir in with wooden spoon or spatula. Pour batter into the prepared baking dish. Bake until a toothpick inserted in the center comes out with moist crumbs, 25 to 30 minutes. Remove and cool before cutting.
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