First of all, we are going to preheat the oven, with heat up and down, at 180ºC In a large mold or fountain we put oil and baking paper, which is left over, to be able to lift the brownie on the sides (it sticks a lot if we don’t do all this).
In a large bowl, mix the flour, unsweetened cocoa powder, a tablespoon of instant espresso coffee and a teaspoon of salt. We booked.
Now we are going to melt the dark chocolate that we like the most and the unsalted butter in a water bath. Depending on the chocolate we use, the brownie will be more or less sweet. I like to use chocolate of around 73%, so that they have a bitter touch but not be too brutal. In a pot with boiling water, heat a container with the chocolate and butter in a bain-marie until it melts. Then add the sugar and continue stirring without stopping for a minute.
We remove the bowl from the water and add four eggs, one by one, and integrate them into the chocolate. When everything is mixed, add a teaspoon of vanilla flavor. Now, let’s add half of the mixture of flour and cocoa and beer. We beat everything. Add the rest of the flour and continue beating until everything is mixed, but no more, since we are not interested in putting too much air into the mixture.
Pour the mixture into the mold, sprinkle the Chocolate chips on the surface and put it in the oven, at medium height. Bake for about 25 to 30 minutes. After this time the dough will look flaccid, but it will harden after cooling. We must leave it at room temperature for an hour and at least two in the refrigerator.
Once cooled we cut them and hold up well at room temperature up to a week. Better to temper them before consuming it.