•    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 Hammer Imperial Stout (at room temperature)
    •    1 cup semi-sweet chocolate chips
 

Preheat the oven to 375 degrees F. Grease a 9"x13" baking pan.

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 the Hammer. Drop semisweet chocolate chips evenly on top of batter (some will sink in). Pour into prepared baking pan. Bake 25-30 minutes on centre rack. Enjoy the rest of the bottle of Hammer while you patiently wait. Use the toothpick method to check the brownies are done. Let brownies cool, uncovered, to room temperature. Serve with a dollop of whipped cream and more Hammer if you're so inclined.

Makes 36-48 brownies, depending on how big you cut 'em.

Pair with: Hammer Imperial Stout, Longboat Chocolate Porter

Recipe submitted by Sekhina Bourke