Ingredients

The following ingredients have 9 Servings
  • 1 cup Guinness
  • 16 ounces Semisweet or Bittersweet Chocolate Chopped, Divided
  • 2 1/4 sticks Unsalted butter
  • 1 1/2 cups Sugar
  • 3 large Eggs
  • 1 teaspoon Vanilla extract
  • 3/4 cups All purpose flour
  • 1 1/2 teaspoons Kosher Salt Divided

Instruction

  • 1. Preheat oven to 350°. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium sauce-pan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout. 2. Stir 12 oz. chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth. 3. 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 tsp. salt. Pour batter into prepared pan. 4. 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 oz. chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2 Tbsp. butter, and 1/4 tsp. salt; whisk until well blended. 5. Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes.Using foil overhang, lift brownie from pan; cut into squares. Source: gastronometart.com