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Guinness Brownies


1 cup 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


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. (via)

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  11. dailyneedsofaglamourqueen reblogged this from caryseen and added:
    all glamour queens require special brownies…let us eat cake.
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  18. practicalunbreakablehearts reblogged this from intrinsic7 and added:
    Kei, the next time we hang out we’re gonna bake these okay?
  19. thisisntfarmlife reblogged this from brain-food and added:
    Making ASAP. Bringing to ADP, more than likely.
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