Fudgy Guinness Brownies
This good, old-fashioned treat gets a malty remake with the addition of Guinness, which gives it a subtle but noticeable update. They are absolutely fantastic on their own, but they really are over-the-top delicious as brownie a la mode, and you could also serve them with a thick layer of cream cheese frosting.
The tang of the cream cheese cuts the richness of the brownie quite nicely.
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Ingredients
- 1/2cup Guinness stout
- 12ounces semisweet chocolatefinely chopped
- 1cup unsalted butter
- 1 1/2cup granulated Sugar
- 3 eggs
- 1teaspoon vanilla extract
- 3/4cup all purpose flour
- 1teaspoon salt
Instructions
- Preheat oven to 350 degrees, and grease a 9×9 baking pan or line with parchment paper.
- Bring the Guinness to a boil over medium-high heat in a small saucepan, and then continue to boil until it’s reduced to approximately 1/4 cup. This should take about 5 minutes. Remove from the heat and set aside to cool.
- Using a separate saucepan, bring a little water to a simmer, and place the chocolate and butter in a glass bowl over the top to create a double boiler to melt the ingredients. Stir frequently until the chocolate and butter are melted and smooth. Again, remove from the heat and set aside.
- In a separate large bowl, whisk together the sugar, eggs and vanilla until thoroughly combined. Next, whisk in the melted chocolate mixture, and then add the reduced Guinness.
- To the wet ingredients, fold in the flour and salt, mixing well so that no white streaks remain in the batter.
- Pour the batter into your prepared pan and bake until a toothpick comes out with moist crumbs attached, about 40 minutes. Remove from the oven and place the pan on a wire rack; cool completely before cutting and serving, or you risk the brownie crumbling on you- not the prettiest presentation.
Recipe Notes
