CHOW's Intense Brownies Recipe

• 6 ounces grain-sweetened chocolate chips
• 8 tablespoons unsalted butter (1 stick)
• 2 large eggs, at room temperature
• 1 cup palm sugar
• 1/2 cup date sugar
• 1/2 cup maple sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon plus 1/8 teaspoon fine salt
• 1 cup oat flour

1. Heat the oven to 350°F and arrange a rack in the middle. Line an 8-by-8-inch glass baking dish with aluminum foil.
2. Combine chocolate and butter in a medium saucepan and cook over medium-low heat, stirring frequently, until evenly melted. Remove from heat and let cool to room temperature.
3. Combine eggs, sugar, cocoa powder, vanilla extract, espresso, and salt in a large bowl and briefly stir until just evenly incorporated. Add cooled chocolate and mix until uniform in color. Add flour and stir until just incorporated (no white streaks should remain).
4. Transfer batter to the prepared baking dish and bake until a tester inserted in the center of the brownies comes out clean, about 25 to 30 minutes. Remove from the oven and let cool completely before cutting.
5. Beverage pairing: Rogue Chocolate Stout, Oregon. Few things are more delicious than the combination of bitter and sweet. This dark beer brewed with bittersweet chocolate brings a toasty, dark palate to the table, as well as the slightly bitter flavors of deeply roasted malt. And its acidity and creamy carbonation provide a mouth-cleansing rinse.