3/4 cup unsweetened cocoa powder (used a combo of Hershey's dark and natural)
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) Guinness Extra Stout beer ROOM TEMPERATURE
3/4 teaspoon vanilla
1 cup semi-sweet chocolate chips
1/8 cup (about) confectioners' sugar for dusting (optional)
How to make it
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil (Reynolds Release)
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, bittersweet chocolate and white chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat. Alternatively, you may do this in the microwave, microwaving on high and stirring every 30 seconds.
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 Guinness stout beer and vanilla. 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.