These delicious brownies are moist and deeply chocolate with a subtle bitterness from the stout beer. They can be served with or without the chocolate beer glaze and sprinkles. A great dessert for Saint Patrick’s Day celebrations. Adapted from Bon Appetit February 2012.
Chocolate Stout Brownies
Makes 16 brownies
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 1/4 teaspoon salt
Sprinkles or festive décor, optional
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.
Stir 12 ounces chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Let cool.
In the large bowl of an electric mixer set to high speed, beat sugar, eggs, and vanilla in a large bowl until light and frothy, about 2 to 3 minutes. Fold in chocolate mixture in 2 to 3 batches, then fold in 1/4 cup of stout. Fold in flour and 1 teaspoon salt. Pour batter into prepared pan.
Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35 to 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 sauce-pan 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.
Pour warm glaze over brownies, and sprinkle with festive sprinkles and decor. Let stand at room temperature until glaze is set, about 40 minutes. Cover and refrigerate.
Using foil overhang, lift brownie from pan; cut into squares.