Chocolate Stout Brownie Torte: From Death by the Dozen
A chocolate stout brownie served in a chocolate shell and topped with thin layers of chocolatemousse and brownie and a dollop of whipped cream.
Ingredients
- 12 oz chocolate stout
- 1 cup cocoa powder, unsweetened
- 2 cups sugar
- ½ cup butter, melted
- 2 tsp vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- ¾ tsp salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Line a 13 X 9 X 2-inch baking pan with aluminum foil.
- In a large bowl, whisk together the stout and cocoa powder until blended and smooth.
- Whisk in the sugar, butter, vanilla extract, and eggs, one at a time. Blend well.
- Add the flour and salt, mixing until the batter is smooth.
- Stir in the chocolate chips.
- Spread the mixture in the prepared pan.
- Bake 35-42 minutes, until a knife inserted in the center comes out clean or with just a few crumbs.
- Set aside to cool. Makes 32.