This recipe is from the book Baked in America written by two guys who came over to London, England to set up shop as an American bakery. Needless to say, they are enjoying great success!
225 g All-purpose or plain flour
175 g Unsweetened cocoa powder
1/2 tsp salt
340 g Bittersweet chocolate chopped
175 g White chocolate chopped
175 g Unsalted butter cut into cubes
6 Large eggs at room temperature
340 g Granulated sugar
1 tsp Vanilla extract
460 mL of Guinness Stout at room temperature
250 g Semi-sweet chocolate chips
Preheat the oven to 190°C/375°F gas mark 5. Butter a pan, 12 × 9 × 2in/30 × 23 × 5 cm, and line the bottom and two sides with parchment.
In a large bowl whisk together the flour, cocoa and salt and set aside. In a heatproof bowl set over simmering water (also known as a double boiler), melt the dark chocolate, white chocolate and the butter. Set aside to cool slightly.
Put the eggs and sugar into the bowl of an electric mixer and beat on high until light and fluffy, about three minutes. The mixture will become smooth and creamy with a pale yellow colour. This is also called the ‘ribbon’ stage, because when the beater is removed from the bowl the mixture will slowly ooze in wide bands back into the bowl as opposed to dripping in droplets. Next add the cooled chocolate mixture and continue beating on medium speed until thoroughly combined. Scrape the bottom of the bowl to make sure all the egg is incorporated into the chocolate. There should be no yellowish streaks in the batter at this point. Reduce the speed to low, stir in the vanilla then gradually add the flour mixture, stirring only until the white disappears. With the mixer still on low, slowly pour in the Guinness and continue stirring until the batter is even, with no traces of Guinness whirling about in the bowl. Pour the batter into the prepared pan and sprinkle the chocolate chips evenly over the top.
Bake for 25 to 30 minutes, or until a small knife emerges clean from the centre. These have a tendency to pull away from the sides of the pan, so don’t be alarmed. They may also shrink a bit further while cooling. Cool completely in the pan before cutting them into 3 in/8 cm squares.
Camera: Nikon Coolpix P7100
Lens: Nikkor 6-42.6mm (equiv. 35mm) 28-200mm f/2.8-5.6
Focal Length: 6mm
Exposure: 1/30 sec at f/2.8
Post Processing: Lightroom 5
© 2013 John Hooton Photography