½ oz dark chocolate (70% cocoa and up) 2 tablespoons instant espresso8 tablespoons of butter
4 eggs, at room temp
1 cup white sugar1 cup brown sugar, loose, not packed1/4 cup unsweetened cocoa powder (I used Valrhona)1/4 teaspoon cayenne pepper1/4 teaspoon cinnamon1 cup flour
2 teaspoons vanilla paste (or extract)1 cup malty beer (I used the Bruery’s Rugbrod, a Danish Rye Beer, but a Belgian Quad, a Stout, or a Porter would work)1 cup semi-sweet chocolate chips1 cup walnuts, halved and toasted lightly
How to:Preheat oven to 350 and pop in the walnuts until just toasted, about 5 minutes. Sift together the flour, spices, and cocoa powder. Meanwhile, melt the chocolate, instant espresso and butter in a bowl over boiling water, add the beer and stir to combine, then let cool. Beat together the eggs and sugar until thick and shiny. Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix. Fold in the chips. Pour into a buttered and floured 9 x 13 pan and sprinkle the walnuts on top. Bake for 30-35 minutes.