These brownies are wonderfully rich, fudgey and the addition of Guinness adds a unique flavor.
Ingredients
- cooking spray:
- 1 bottle Guinness (1 1/3 cups):
- unsalted butter: 0.75 cup
- granulated sugar: 0.75 cup
- 1/2 cups semi sweet chocolate chips: 1 piece
- eggs, at room temperature, lightly: 3 piece (beaten)
- vanilla extract: 1 tsp
- all purpose flour: 1 cup
- kosher salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x9-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on one side.
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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. Dotdash Meredith Food Studios
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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.
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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. Dotdash Meredith Food Studios
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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.
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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. Dotdash Meredith Food Studios
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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.
