A girl can go far in this world with a good brownie recipe. There's not much better than a plate of beloved brownies. But what is better, is that these are no ordinary brownies...They're beer brownies. Totally bonkers, right?
And I suppose you could always just cut them in boring squares... I mean, I guess.
1 cup stout (such as Guinness)
16 ounces semisweet chocolate, chopped, divided
1 cup plus 2 tablespoons unsalted butter
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 1/2 teaspoon kosher salt, divided
- Preheat oven to 350 degrees. Line a 9X9" baking pan (or spray mini-shaped-pans with cooking spray); Set aside.
- Bring stout to a boil in a medium saucepan and cook until reduced to 1/2 cup (about 12 minutes.) Let cool. Reserve 1/4 cup.
- Stir 12 ounces chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.
- In a large bowl, whisk together sugar, eggs and vanilla until blended. Gradually add in chocolate mixture, then 1/4 cup reserved stout from the pan.
- Fold in flour and 1 1/4 teaspoon salt. Pour batter into prepared pan.
- Bake until surface begins to crack and a tester comes out clean with moist crumbs (approximately 35-40 minutes.)
- Let cool on a wire rack.
- To prepare glaze, stir remaining 4 ounces chocolate in a medium bowl set over a saucepan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2 tablespoons butter, and 1/4 teaspoon salt; Whisk until smooth.
- Pour warm glaze over brownies. Let stand at room temperature until glaze is set.
Adapted from Bon Appetit- February 2012