Guinness Brownies

Guinness Brownies

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

Cooking Instructions

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.