Ingredients
1cupGuinness Extra Stout
10tbspunsalted butter,(1¼ sticks)
1¼cupsugar
¾cupunsweetened natural cocoa,plus 2 tbsp
¼tspsalt
¼tspcinnamon
2tspvanilla
2large eggs,lightly beaten
¾cupflour
⅔cuppecans,chopped, optional
Preparation
Preheat oven to 350 degrees F. Line an 8×8-inch square baking pan with parchment paper or foil in a way that there is an overhang over 2 sides of the dish to easily remove the brownies once they are baked.
Brush with a little butter or baking spray.
Place the Guinness stout in a medium saucepan and bring to a boil. Watch out for the stout bubbling up too much. Boil until the liquid reduces by half.
Stir the butter into the reduced Guinness until melted. Add the sugar and whisk until dissolved. Whisk in the cocoa, salt, and cinnamon. Whisk until smooth. Remove from heat and let cool until just slightly warm to the touch.
Once the mixture has cooled, stir in the vanilla extract and eggs. Stir in the flour until smooth. Stir in the nuts.
Pour into the prepared lined baking pan. Bake for 30 minutes. Cool on a rack. When completely cool lift the brownies out of the pan. Cut into 16 to 25 squares or rectangles.
Serve and enjoy.
