These brownies are wonderfully rich, fudgey and the addition of Guinness adds a unique flavor.
Preparation Details
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 2 hrs 10 mins
Servings: 16
Ingredients
- cooking spray
- 1 bottle Guinness (1 1/3 cups)
- 3/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1 1/2 cups semi sweet chocolate chips
- 3 large eggs, at room temperature, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon kosher salt
Steps
- Gather all ingredients.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×9-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on one side.
- Heat Guinness in a medium saucepan over high heat until boiling. Skim any foam from the top. Reduce to a simmer over medium-low heat and cook until liquid has reduced to 1/2 cup, 12 to 15 minutes. Transfer to a heatproof bowl or container. Set aside.
- Heat butter in the same saucepan over medium heat until melted, about 4 minutes. Add sugar and cook, whisking constantly, until mixture is thickened and sugar is mostly dissolved, about 2 minutes.
- Remove from heat, add chocolate, and whisk together until smooth, about 1 minute. (Mixture will be slightly grainy.) Gradually add reduced Guinness, whisking constantly, until batter is glossy and dark, about 2 minutes.
- Transfer chocolate mixture to a large bowl, cool slightly, stirring occasionally, about 10 minutes. Add eggs slowly, stirring to combine after each egg, about 30 seconds. Add vanilla, stirring until combined, about 30 seconds.
- Combine flour and salt in a medium bowl and whisk together. In two batches, gently stir flour mixture into chocolate mixture until just combined or until no clumps remain, about 1 minute. Pour batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely, about 1 hour. When cool, remove from pan and place on a cutting board, slice into squares and serve. Store in the refrigerator in an airtight container for up to one week.
