Since we just celebrated St. Patty’s Day and Drink Music City broke the Fireball Shot Record taking 4,500 shots in a single sitting, I thought I would share a post about a great boozy recipe that the woman makes for me. It involves Guinness & Chocolate – a perfect combination. Don’t ask me if it is difficult to make or anything like that because I couldn’t make anything more than a pop tart to save my life. That being said, make the recipe below and mail me some brownies…..
You would never guess that Guinness is in the batter as well as the icing. The Guinness gives the brownie a depth of flavor that wouldn’t be achieved otherwise.
Ingredients1 cup Guinness 16 ounces semisweet or bittersweet chocolate, chopped, divided 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter 1 1/2 cups sugar 3 large eggs 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1 1/2 teaspoons kosher salt, divided
1.Preheat oven to 350°. Line a 9x9x2″ metal baking pan with foil, leaving a 2″ overhang. Bring stout to a boil in a medium sauce- pan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout.
2. Stir 12 oz. chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.
3. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4 tsp. salt. Pour batter into prepared pan.
4. Bake brownies until surface begins to crack and a tester inserted into 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 oz. chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2 Tbsp. butter, and 1/4 tsp. salt; whisk until well blended.
5. Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes.Using foil overhang, lift brownie from pan; cut into squares.
Source: Bon Appetit February 2012