Description
A rich and fudgy brownie recipe infused with stout beer and topped with a chocolate glaze.
Ingredients
Scale
- 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, cut into 8 pieces
- 2 ounces unsweetened chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 1 + 1/4 cups granulated sugar
- 1/4 teaspoon table salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup stout beer, such as Guinness*
- 1 cup all-purpose flour
- 1/2 cup semisweet chocolate chips
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons (1 ounce) unsalted butter
Instructions
- Preheat oven to 350F. Line an 8×8 pan with parchment paper.
- In a large saucepan, melt together the butter and unsweetened chocolate.
- Remove from the heat and whisk in the cocoa, sugar, and salt (mixture will be grainy – keep going).
- Beat in the egg and vanilla then whisk in the beer.
- Switch to a rubber spatula then stir in the flour and chocolate chips, being careful not to overwork the batter.
- Spread the batter into the pan and bake for 25-30 minutes or until the edges pull away from the pan and the middle no longer looks wet. Cool completely.
- Once the brownies are cool, make the glaze: In a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water), melt together the semisweet chocolate and butter until smooth.
- Spread on top of the brownies and let harden before serving (you can chill in the refrigerator to speed up the process) in an airtight container for up to 1 week. Refrigerate if the glaze gets too soft from a warm kitchen.
Notes
- For a thicker glaze, use more semisweet chocolate.
- Serve warmed or at room temperature for best taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg