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.
  • 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
  1. Preheat oven to 350 degrees, and grease a 9×9 baking pan or line with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. To the wet ingredients, fold in the flour and salt, mixing well so that no white streaks remain in the batter.
  6. 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

Fudgy Guinness Brownies | Foodal.com