Dessert Misc: Chocolate-Stout Cake

A rich dose of stout adds big flavor to these fudgy, chocolate-glazed brownies.

Photo by Liz G.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Adapted from bonappetit.com

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

Directions

Preheat oven to 350°. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium sauce- pan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout. Stir 12 oz. 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 tsp. 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 oz. chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2 Tbsp. butter, and 1/4 tsp. 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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