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1
Preheat your over to 350F. Butter and lightly flour a baking pan (I used one that was 9X13).
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2
To start, make the stout brownie batter:
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3
Take the butter and chocolate and melt over a double boiler (a bowl set over a pot of simmering water). Stir until completely melted.
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4
In a bowl, sift together flour, cocoa and salt.
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5
In a separate bowl, combine egg and both sugars. Beat until smooth. Add stout and vanilla; stir until blended. Very, very slowly, drizzle in the melted butter & chocolate, constantly stirring. (If you dump all of the hot mix into the egg mix, you'll end up with scrambled eggs in your brownie and, trust me, it's disgusting.)
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6
Once the butter/chocolate have been added to the sugar/egg mixture, add the dry ingredients. Fold until just mixed together.
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7
Pour this batter into your prepared pan and set it aside.
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8
Now, move on to the blondie batter:
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9
Beat the butter and sugars in a mixer or with beaters until light & fluffy. Add eggs one at a time. Add vanilla and ale. Mix until completely combined.
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10
Sift salt & flour together.
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11
Decrease speed on mixer and add dry ingredients, blending until just combined.
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12
Carefully pour the blondie batter on top of the brownie batter, smoothing until level.
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13
Bake for about 35 minutes, or until a toothpick comes out clean.
