It seems to be one of those days. You know, the one where you can't seem to get motivated to save your life.
You see, my three little nephews and my sister will be visiting this weekend and seeing that none have them have ever been to my home, I'm in full on cleaning mode, or so I should be.
The hair is frizzy and tired, I'm tired and my yard is over run with weeds. Weeds, I will get to you another day and the house cleaning? Oh yeah. Once I get motivated.
However, seeing that St. Paddy's Day is this weekend (YES! Who cares if I'm not Irish, I just need any excuse to celebrate with food) I made these brownies with antcipation of their arrival. My get motivated and get moving brownies. These of which I have decided I will enjoy with a tall glass of Guiness alongside as a reward to my ferocious planning for company. Enjoy!
The hubby has officially called these his favorite brownies and he doesn't even drink! 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.
1 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