Once again my bon appetit magazine came to the rescue. This time it is the February issue with it's "Quick and Easy Super Bowl Feast." Since we are already serving beer at our Super Bowl viewing, let's add it to our dessert in these Chocolate-Stout Brownies.
Ingredients
1 cup stout (I used Guinness as suggested)
16 oz semi-sweet chocolate, chopped, divided
1 cup plus 2 tablespoons of butter
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
3/4 cup flour
1 1/2 teaspoon kosher salt, divided
Directions
Preheat oven to 350 degrees. Line a 9x9 baking pan with foil hanging over the edges. Boil stout for about 12 minutes until reduced to half the amount. Set aside and cool.
Place 12 ounces of the chocolate and 1 cup butter in a bowl over a saucepan with simmering water. Stir until smooth.
Whisk sugar, eggs and vanilla. Slowly add chocolate mixture and 1/4 cup of the cooled stout. Fold in the flour and 1 1/4 kosher salt until blended. Spray pans with nonstick spray and pour batter into pans.
Bake brownies until surface begins to crack and a tester inserted into the center comes out with a few crumbs, 35 - 40 minutes (mine were done in 35 minutes). Transfer pan to a cooling rack and cool for at least 20 minutes.
Stir 4 ounces of chocolate in a bowl over a saucepan with simmering water until smooth (just like before). Whisk the remaining 1/4 stout, 2 tablespoons of butter and 1/2 kosher salt into the chocolate. Pour glaze over the brownies. Let stand at room temperature until glaze sets.
Using the foil over the pan, lift and remove brownies. Cut into squares and enjoy!
These are chocolaty fudge goodness! The stout and chocolate complement each other well. If you'd like you can also add walnuts. I divided the batter into two pans, 8"x8" and 6"x6", and mixed nuts into one batter. It was also yummy with the nuts.
Hope some of you try these chocolate-stout brownies! Who are you rooting for Super Bowl XLVI? Giants? Patriots?
I look forward to tasting this.
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