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Guinness Brownies

Course Dessert
Cuisine Irish
Servings 12 brownies
Author Adore Foods

Ingredients

Brownie Batter

  • cup stout I used Guinness
  • 1 bag 11.5oz/ 326g milk chocolate morsels I used Nestle
  • 1&1/3 sticks (11 tablespoons) unsalted butter
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • a pinch of salt

Glaze

  • 1 cup milk chocolate morsels used Nestle
  • 2 tablespoons unsalted butter
  • ¼ cup stout will be reserved from the initial batter quantity

Instructions

  1. Place stout in a small saucepan and bring it to a boil, whisking to get rid of the foam and reduce the heat as it gets to the boiling point; cook it for 10 minutes and then remove from heat. Allow to cool. Reserve ¼ cup stout for using it later in the glaze.
  2. Preheat your oven to 350F/ 180C. Line a square/ rectangular/ circle (9 inch/ 23 cm max)metal baking pan with baking paper. 

    In a medium bowl set over a sauce pan with simmering water, stir the chocolate morsels and butter until you get a smooth mixture.

  3. In a separate large bowl, whack together sugar, eggs and vanilla extract. Gradually add the chocolate mixture and 1/2 cup stout. Whisk in the flour and salt too. Pour the batter into prepared baking pan.
  4. Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached for almost 40 minutes. Once the brownies are out of the oven, remove them from the pan and allow to cool for at least 20 minutes.
  5. Meanwhile, prepare the glaze by stirring 1 cup chocolate morsels in a medium bowl set over a sauce pan of simmering water until melted and smooth. Add reserved reduced ¼ cup stout and butter; whisk until well combined.
  6. Pour the warm glaze over brownies. Let stand at room temperature until glaze is set, minimum 40 minutes.Cut into squares using a long knife, cleaning it with warm water and drying it with a paper towel before cutting the next square.

Recipe Notes

1 US cup = 200ml

1 butter stick = 4oz/113g

This recipe was adapted from Bon Appetit Magazine, February 2012.