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I adapted this recipe from a generic brownie recipe I had for several years.  The brownies are more fudge-like rather than bar or cake-like.  The top and bottom will usually have a soft crust, and the inside is very thick with the texture of truffles.  This brownie recipe freezes well, and goes well with ice cream. 


  • 1 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, cubed
  • 1 1/2 cup dark bittersweet chocolate, chopped
  • 4 large eggs, at room temperature
  • 1 cup sugar
  • 1-1/4 cups (10 ounces) Pecan Porter beer or any other stout or porter. 


Preheat the oven to 350 degrees F. Butter a 9x13 inch pan.  In a medium bowl, whisk together flour, baking soda, and salt until evenly combined. Set aside.

Melt butter and chocolate in a double-boiler over very low heat, stirring constantly until melted. Remove from heat. Allow to cool to luke warm.  I prefer dark chocolate chips, but you can use milk if you like. 

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 flour mixture into melted chocolate mixture. Whisk in beer. The batter will seem a bit thin. But it will come together.  Pour into a buttered baking pan, and bake 25 to 30 minutes on center rack in the oven.  The center should be just set, and the outsides will just begin to curl.  Cool completely and chill before serving.