Ingredients
Scale
- 1 cup Guinness stout
- 10 ounces bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1 cup (2 sticks) unsalted butter
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoons kosher salt
- 1/4 teaspoon baking soda
Instructions
- Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly grease a pan with non-stick cooking and line an 8×8-inch baking sheet with parchment paper, so that the paper hangs over the edge of the pan a bit. Lightly grease the parchment paper and set the pan aside.
- In a small saucepan over medium heat, bring the beer to a simmer. Simmer until the beer is reduced to about 1/3 cup. This will take about 10 to 12 minutes. Remove from heat and allow to cool slightly.
- Place chocolate and butter in a medium heatproof bowl. Bring a medium pot with a few inches of water to a simmer. Place the chocolate and butter mixture over the simmering water to melt both. Stir as they melt together.
- Remove the bowl from the simmering water and allow to cool slightly, we’re talking 5 to 10 minutes.
- Whisk in the sugar until combined.
- Whisk in the eggs, one at a time, until the chocolate mixture is smooth and almost glossy.
- Whisk in the vanilla extract and the beer reduction.
- Add the flour, salt, and baking soda and stir to combine, making sure there are no hidden flour pockets.
- Pour into the prepared pan and bake for 35-40 minutes until a toothpick inserted in the brownies comes our with only a few moist crumbs.
- Allow to cool for at least 30 minutes before removing from the pan and slicing.
- Store the brownies wrapped individually at room temperature.