Chocolate-Stout Brownies
Rich, fudgy brownies made with dark stout beer and topped with a chocolate-stout glaze. These decadent brownies combine the deep flavors of reduced Guinness stout with premium chocolate for an sophisticated twist on the classic brownie.
Ingredients
- •1 cup stout (such as Guinness)
- •16 ounces semisweet or bittersweet chocolate
- •2¼ sticks unsalted butter
- •1½ cups sugar
- •3 large eggs
- •1 teaspoon vanilla extract
- •¾ cup all-purpose flour
- •1½ teaspoons kosher salt
- •divided
Cooking Instructions
- 1.
Preheat oven to 350°F. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium saucepan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout.
15 min
- 2.
Stir 12 ounces chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4 teaspoons salt. Pour batter into prepared pan.
15 min
- 3.
Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35-40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. Stir remaining 4 ounces chocolate in a medium metal 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 well blended.
60 min
- 4.
Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
40 min
- 5.
Using foil overhang, lift brownie from pan; cut into squares.
5 min
