Chocolate-Stout Brownies

By neysa

by The Bon Appétit Test Kitchen

Ingredients

• 1 cup stout (such as Guinness)
• 16 ounces semisweet or bittersweet chocolate, chopped, divided
• 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter
• 1 1/2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons kosher salt, divided

Details

Servings 16
Preparation time 30mins
Cooking time 130mins
Adapted from epicurious.com

Preparation

Step 1

Preparation

Preheat oven to 350°F. Line a 9x9x2" metal
baking pan with foil, leaving a 2" 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 1 1/4 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. DO AHEAD: 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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