Next up is a repeat of a favorite. Since we had a brew date, I was a little short on time, and had to prep some pies for a bake off at work. So, back to a stand-by, and a good one, for another installment on Irish Food Week.
These brownies are totally decadent. And I wouldn't recommend using Guinness, strangely, good Irish girl that I am! When I have cooked with it, is tends to turn bitter. A nice oatmeal stout is a good choice here, or you I would even say Founders Breakfast Stout would be a good addition. Enjoy with a nice Irish Coffee !
Irish Stout Brownies
16 ounces dark chocolate, divided (don't go more than 70% cocoa)
2 1/4 sticks unsalted butter
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup flour
1 1/2 teaspoons salt, divided
Fleur de Sel, for topping
Preheat oven to 350. Spray a 9 inch square pan with nonstick. Bring the stout to a boil in a small pan, and reduce to 1/2 cup, then let cool to room temperature. Reserve 1/4 cup of the stout.
Place 12 ounces of the bittersweet chocolate in a bowl with 2 sticks of butter, cut into pieces. Place the bowl over a small pan of simmering water and stir until melted and smooth. In the meantime, whisk together eggs, sugar and vanilla in a large bowl (I just used my stand mixer). Gradually add the chocolate mixture, then add 1/4 cup of the reduced stout. Stir in flour and 1 1/4 teaspoons of salt. Pour batter into prepared pan. Bake brownies 50-60 minutes until the surface begins to crack, and a tester comes out with just a few crumbs attached. Let cool for at least 20 minutes before adding topping.
Put a medium bowl over a saucepan of simmering water, and combine the remaining chocolate, butter and stout. Stir just until melted, and then quickly spread across the top of the brownies. Be very careful with the heat here, or the chocolate will sieze up. Top with a light sprinkling of Fleur de Sel. Let cool completely, then cut into squares with a warm, wet knife.