Recipe by Donna Levy
Yields (1) 9 x 9 x 2 pan, 16 servings
1 cup GUINNESS BEER
1 pound SEMI SWEET CHOCOLATE CHIPS
1 cup UNSALTED BUTTER
2 tablespoons UNSALTED BUTTER
1 1/2 cups GRANULATED SUGAR
3 each EGGS
1 teaspoon VANILLA
3/4 cup ALL PURPOSE FLOUR
1 1/2 teaspoons KOSHER SALT
Preheat oven to 350 F. Line a 9 x 9 x 2 metal baking pan with foil, leaving a 2" overhang. Bring beer to a boil in a medium saucepan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup of beer.
Stir together 12 ounces chocolate and 1 cup butter in a medium metal bowl set over a bain marie (water bath) 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 of the reduced beer. 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 the 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 beer, 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.