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Prep Time: 30 Minutes Cook Time: 100 Minutes |
Ready In: 130 Minutes Servings: 16 |
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A rich dose of stout adds big flavor to these fudgy, chocolate-glazed brownies. Ingredients:
1 cup stout (such as guinness) |
16 ounces semisweet or bittersweet chocolate, chopped, divided |
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter |
1 1/2 cups sugar |
3 large eggs |
1 teaspoon vanilla extract |
3/4 cup all-purpose flour |
1 1/2 teaspoons kosher salt, divided |
Directions:
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.
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.
3. Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 3540 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.
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.
5. Using foil overhang, lift brownie from pan; cut into squares.
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