Guinness Brownies
This classic chocolatey treat from Brian Hart Hoffman, founder and editor-in-chief of Bake from Scratch magazine, gets a tangy, hoppy punch that makes them irresistible. If you have any leftover reduced Guinness after making the malted frosting, he says, you can use a pastry brush to gently coat the brownies with the Guinness before topping them with the frosting.
Ingredients
For the brownies:
- 2 cups (480 g) stout beer, such as Guinness Extra Stout
- 12 oz. (340 g) 70% cacao bittersweet baking chocolate bars, finely chopped (about 2 cups)
- 2 tsp. (4 g) espresso powder
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (227 g) unsalted butter, melted
- 1/4 cup (55 g) firmly packed light brown sugar
- 4 large eggs (200 g), at room temperature
- 1 large egg yolk (19 g), at room temperature
- 2 tsp. (8 g) vanilla extract
- 1 1/2 cups (188 g) all-purpose flour
- 1 tsp. (3 g) kosher salt
For the malted frosting:
- 2/3 cup (150 g) unsalted butter, softened
- 1/2 tsp. (1.5 g) kosher salt
- 3 3/4 cups (450 g) confectioners’ sugar
- 1/2 cup (64 g) malted milk powder
- 1 1/2 tsp. (3 g) espresso powder
- 3 to 3 1/2 Tbs. (37 to 43 g) reduced Guinness Extra Stout (reserved from the brownies)
- 1 tsp. (4 g) vanilla extract
Bittersweet chocolate shavings for garnish (optional)
Directions
In a small saucepan over medium-high heat, bring the Guinness to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until reduced to 1 cup, about 35 minutes. Remove from the heat and let cool for 30 minutes.
Preheat an oven to 350°F (180°C). Spray a 13-by 9-inch (33-by-23-cm) baking pan with cooking spray and line the pan with parchment paper, letting the excess extend over the sides of the pan.
In the top of a double boiler, combine the chocolate and espresso powder. Cook over simmering water, stirring occasionally, until the chocolate is melted and the mixture is smooth.
In a large bowl, whisk together the granulated sugar, melted butter, brown sugar, eggs, egg yolk and vanilla until well combined. Add the chocolate mixture and 3/4 cup (160 g) reduced Guinness, whisking until well combined. (Reserve the remaining reduced Guinness for the malted frosting.)
In a medium bowl, whisk together the flour and salt. Gradually add the flour mixture to the sugar mixture, whisking until well combined. Spoon the batter into the prepared pan and, using a small offset spatula, smooth into an even layer.
Bake until a wooden pick inserted into the center of the brownies comes out with a few moist crumbs, about 35 minutes. Let cool completely in the pan on a wire rack.
While the brownies cool, make the malted frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt at medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape the sides of the bowl. With the mixer on low speed, gradually add the confectioners’ sugar, milk powder and espresso powder, beating just until combined. Beat in the reduced Guinness and vanilla; scrape the sides of the bowl. Increase the mixer speed to medium and beat until fluffy, about 2 minutes, stopping to scrape the sides of the bowl.
Using the excess parchment as handles, remove the brownies from the pan. Spoon and spread the malted frosting onto cooled brownies as desired. Garnish with chocolate shavings and cut into bars. Makes 12 to 16 brownies.
Recipe courtesy of Brian Hart Hoffman, founder and editor-in-chief of Bake from Scratch