Chocolate-Stout Brownies
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
53
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Stout (such as guinness)1.5 cups
Sugar3 large
Egg1 tsp
Vanilla Extract3 cup
All-Purpose Flour1.5 tsps
Kosher Salt (divided)Directions:
1
Preheat oven to 350°F
2
Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang
3
Bring stout to a boil in a medium saucepan; cook until reduced to 1/2 cup, about 12 minutes
4
Let cool
5
Reserve 1/4 cup stout
6
Stir 12 ounces chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth
7
Whisk sugar, eggs, and vanilla in a large bowl to blend
8
Gradually whisk in chocolate mixture, then 1/4 cup stout from pan
9
Fold in flour and 1 1/4 teaspoons salt
10
Pour batter into prepared pan
11
Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35-40 minutes
12
Transfer pan to a wire rack and let cool for at least 20 minutes
13
Stir remaining 4 ounces chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth
14
Add reserved 1/4 cup reduced stout, remaining 2 tablespoons butter, and 1/4 teaspoon salt; whisk until well blended
15
Pour warm glaze over brownies
16
Let stand at room temperature until glaze is set, about 40 minutes
17
DO AHEAD: Can be made 8 hours ahead
18
Cover and let stand at room temperature
19
Using foil overhang, lift brownie from pan; cut into squares
20
Preheat oven to 350°F
21
Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang
22
Bring stout to a boil in a medium saucepan; cook until reduced to 1/2 cup, about 12 minutes
23
Let cool
24
Reserve 1/4 cup stout
25
Stir 12 ounces chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth
26
Whisk sugar, eggs, and vanilla in a large bowl to blend
27
Gradually whisk in chocolate mixture, then 1/4 cup stout from pan
28
Fold in flour and 1 1/4 teaspoons salt
29
Pour batter into prepared pan
30
Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35-40 minutes
31
Transfer pan to a wire rack and let cool for at least 20 minutes
32
Stir remaining 4 ounces chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth
33
Add reserved 1/4 cup reduced stout, remaining 2 tablespoons butter, and 1/4 teaspoon salt; whisk until well blended
34
Pour warm glaze over brownies
35
Let stand at room temperature until glaze is set, about 40 minutes
36
DO AHEAD: Can be made 8 hours ahead
37
Cover and let stand at room temperature
38
Using foil overhang, lift brownie from pan; cut into squares