Ingredients
- 2 c. stout beer
- 2 (4-ounce) bars bittersweet chocolate, chopped and divided
- 3/4 c. (1 1/2 sticks) unsalted butter
- 3/4 c. firmly packed light brown sugar
- 3/4 c. granulated sugar
- 3 large eggs
- 2 tsp. pure vanilla extract
- 1 tsp. flaked sea salt, divided
- 1 1/4 c. all-purpose flour, spooned and leveled
- 1/4 c. unsweetened cocoa powder
- Cooking spray
Preparation
Step 1
Cook beer in a medium saucepan over medium heat until reduced to 1/2 cup, 20 to 25 minutes. Cool 15 minutes.
Preheat oven to 350°F. Line bottom and sides of a 9-inch pan with aluminum foil, leaving a 2-inch overhang on 2 sides; grease foil with cooking spray.
Microwave 6 ounces chocolate and butter in a large microwave-safe bowl until melted and smooth, stirring at 30-second intervals, 1 1/2 to 2 minutes.
Whisk in sugars until combined. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in reduced beer, vanilla, and 1/2 teaspoon salt. Whisk in flour and cocoa just until combined. Pour mixture into prepared pan, and sprinkle with remaining 2 ounces chocolate and remaining 1/2 teaspoon salt.
Bake until a toothpick inserted in center comes out with a few moist crumbs clinging, 30 to 35 minutes. Cool completely on a wire rack. Use foil to lift brownies from pan. Gently remove foil, and cut brownies into 16 squares.