Serves 16 (serving size: 1 square)
1.5 ounces whole-wheat pastry flour (about 1/3 cup)1/4 cup unsweetened cocoa1/2 teaspoon kosher salt1/4 cup butter2 tablespoons canola oil4 1/2 ounces 60% bittersweet chocolate, divided2/3 cup coffee stout beer1/4 cup granulated sugar2 tablespoons brown sugar1 teaspoon vanilla extract1 large egg1 large egg yolkCooking spray
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl.
3. Combine butter, oil, and 3 ounces chocolate in a large bowl over simmering water. Cook over low heat until smooth, stirring occasionally. Remove from heat; cool slightly. Add beer, granulated sugar, brown sugar, vanilla, egg, and egg yolk. Beat with a mixer at medium speed 1 minute or until combined. Add flour mixture to chocolate mixture, stirring just until combined. Finely chop remaining 1 1/2 ounces chocolate. Stir chocolate into chocolate mixture.
4. Pour the batter into an 8-inch square glass or metal baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.
Calories 131Fat 8.5 gSatfat 4 gProtein 2 gCarbohydrate 12 gFiber 1 gCholesterol 31 mgSugars 8 g