I made you Guinness Brownies to celebrate! Don’t you hate when holidays land on Mondays? I mean, unless it’s a holiday that everyone gets off of work or school. It should be illegal.
It’s okay, though, because brownies make everything alright. Especially, these brownies. There’s Guinness in the batter. And guess what? There’s Guinness in the ganache, too. They are kind of the best thing ever. And also the richest thing ever, so you better have a glass of milk handy. I’m serious, they are over the top. Also I’m a pretty big fan of slightly undercooked brownies. It equals extra fudgyness. Feel free to cook yours a bit more if ya want.
I used a Bon Appétit recipe and didn’t change a thing. Well, I mean that I didn’t change the ingredients… I changed up the method quite a bit to make it easier on me, and in turn, you 😀
The stout isn’t strong in these, at all. It’s more of a nuanced taste that gives them great depth of flavor that blends beautifully with the dark chocolate. I like to keep ’em in the fridge because I love eating the fudgy deliciousness all cold. Plus, it makes them easier to slice!
Speaking of chocolate, I find that a blend of different cacao percentages lends the best flavor and richness to chocolatey sweets. For these, I used a mixture of 60%, 72%, and 85%. The higher the percentage, the more bitterness in your chocolate.
By the way, I sure hope you’re wearing green today…unless you want to get pinched 😉
Preheat oven to 350 degrees. Spray a 9"x9"x2" pan with nonstick spray, line it with parchment paper, and spray the paper. (You can also use an 8"x8" pan, just cook your brownies for a bit longer.)
In a small saucepan, bring the Guinness to a boil over medium-high heat. Allow to cook for about 10 minutes, until it reduces to 1/2 cup. Set aside.
In a small bowl, combine the flour and salt; set aside.
In a medium, microwave-safe bowl, melt together 12 ounces of chocolate, and 1 cup of butter. Start with 45 seconds, stir well, and then continue heating for 30-second increments, stirring very well after each time, until its melted. It should only take round 2 minutes.
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla for a few minutes until combined. Add in the chocolate mixture in a few batches, and beat well to combine. Add in 1/2 of the reduced Guinness and mix to combine. Add in the flour mixture and mix on low speed until combined.
Pour the batter into the prepared pan. Bake for 30-35 minutes (mine baked 32). The top should just be cracking. Allow to cool slightly.
In a small, microwave-safe bowl, melt together the remaining 4 ounces of chocolate and 2 tablespoons of butter by heating in the microwave for 30 seconds. Stir well and repeat until melted. Add in the remaining 1/4 cup of reduced stout and stir well Pour over the brownies. Place in the fridge until chilled.