Make 1 9 x 14 inch pan 

  • 1 cup Dutch-process dark cocoa powder 
  • 2 1/2 sticks butter or margarine 
  • 5 extra-large eggs, room temperature 
  • 2 cups sugar 
  • 1 tablespoon Kahlua or Creme de Cacao 
  • 1 1/2 teaspoons vanilla 
  • 1/2 cup unbleached flour 
  • Procedure:

    1. Preheat oven to 350F and prepare pan. 

    2. Place cocoa powder and butter in a heat proof container and warm in microwave oven or on stove top just until butter melts, stirring occasionally. 

    3. In a mixing bowl combine eggs, sugar and Kahlua and beat on medium for a full 5 minutes (if using a hand mixer, beat on medium-high). 

    4. Turn mixer to low and add melted butter mixture and flour. Stir until combined and no streaks of chocolate, egg or flour remain. 

    5. Pour batter into 9 1/2 x 14-inch pan buttered and dusted with cocoa powder and bake at 350F for 25 to 30 minutes, or until a pick inserted into the center comes out clean. Allow brownies to cool in the pan. 

    Great American Beer Cookbook by Candy Schermerhorn

    Although these brownies have no beer among the ingredients, they are perfect for the divine Stout Float 

    They are extravagant in chocolate flavor and can be the mainstay of many chocolate cravings. 

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