Ingredients
1 tablespoon unsweetened cocoa powder
1 cup granulated sugar
2 tablespoons packed brown sugar
2 large eggs
2 egg yolks
1 teaspoon vanilla extract
1/3 cup coffee stout (see note)
2 tablespoons Irish whiskey
¾ cup sifted flour
½ cup (1 stick) unsalted butter
4 ounces chopped bittersweet chocolate
¼ teaspoon salt
1 cup chopped nuts (such as macadamia, pecans or walnuts) (optional)

Directions

• Preheat oven to 325 degrees. Prepare a 9-inch metal baking pan by buttering it well and dusting the inside with 1 tablespoon cocoa powder. Set aside.
• In 2-quart saucepan, melt the ½ cup butter over low heat. Add chopped chocolate, stirring often, until melted and smooth. Remove saucepan from heat and let cool to lukewarm (still liquid but not hot).
  
• Stir in sugars and mix well 1 minute. In large measuring cup, beat together 2 eggs, yolks, vanilla, stout and whiskey until smooth. Sift flour with salt into a separate bowl. Stir stout mixture into saucepan in thirds, alternating with flour by 1/3 cupfuls, and stirring after each addition until batter is just blended. Stir in nuts if desired. Do not overbeat.
• Scrape batter into prepared pan and bake in preheated oven about 1 hour. Let cool to lukewarm before slicing. Use a knife dipped in warm water and wiped clean with each slice (otherwise, because of the very fudgy texture, the brownies will clump).