Celebrate St. Patrick’s Day (March 17) with this brownie recipe inspired by Ireland’s most famous stout — Guinness. I made this recipe and took the brownies to work, where they got rave reviews.
“This is a rich, chocolaty, decadent, fudge-like treat. Guinness and chocolate are like the new PB&J,” said Lifestyle Editor Michelle Fong.
What makes them so rich is reducing the Guinness by 50 percent. The alcohol burns off, leaving a very concentrated flavor. But be warned: they’re quite gooey.
Recipe by The Bon Appetit Test Kitchen
1 cup stout (such as Guinness)
16 ounces semisweet or bittersweet chocolate, chopped, divided
1 cup plus 2 tablespoons (2¼ sticks) unsalted butter
1½ cups sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1½ teaspoons kosher salt, divided
Preheat oven to 350 degrees Fahrenheit. Line a 9 x 9 x 2-inch metal baking pan with foil, leaving a 2-inch overhang. Bring stout to a boil in a medium saucepan; 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.
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 1¼ teaspoons 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, 35–40 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 saucepan 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. Let stand at room temperature until glaze is set, about 40 minutes. Can be made 8 hours ahead. Cover and let stand at room temperature.
Using foil overhang, lift brownie from pan; cut into squares.
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