Ingredients
12ozbottle guinness extra stout
¾cupunsalted butter
8ozbars semi sweet chocolate,coarsely chopped
1¼cupsgranulated sugar
3large eggs
1tsppure vanilla extract
1cupall purpose flour,spoon & leveled
½tspsalt
½tspespresso powder,optional
½cupunsalted butter,softened to room temperature
2cupsconfectioner’s sugar
3tbspreduced guinness
1tspespresso powder
½tsppure vanilla extract
¼tspsalt
Preparation
In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to ⅔ cup, for about 20 to 22 minutes.
Set aside to cool for at least 10 minutes.
Preheat the oven to 350 degrees F and grease a 9×9-inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out. Set aside.
Place the butter and chopped chocolate in a large microwave-safe bowl. Melt in 30-second increments, whisking after each, until completely smooth.
Whisk in the sugar and ½ cup of reduced Guinness until completely combined. Whisk in the eggs and vanilla extract.
Finally, whisk in the flour, salt, and espresso powder (if using). Pour/spread evenly into prepared pan
Bake for 32 minutes, then test the brownies with a toothpick. Insert it into the center of the pan.
If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs.
Remove from the oven and place on a wire rack to cool completely before frosting or cutting into squares.
In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy for about 2 to 3 minutes.
Add the confectioners’ sugar, beating on low at first then increasing to high speed. Once creamy and combined, beat in 2 Tablespoons of reduced Guinness, the espresso powder, vanilla extract, and salt.
Taste. Add the remaining reduced Guinness if needed. If you want the frosting a little thinner, add a splash of milk.
Frost cooled brownies.
Cover and store leftover brownies at room temperature for up to 1 week.
