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“Valentine, Don’t Pout,” Have a Stout Brownie

Written by Les on February 12th, 2012

If you are or your valentine is a chocolate lover, these Stout Brownies will knock your socks off (and your valentine’s)!

Who knew the secret to brilliant dark chocolate fudgey sauce was chocolate and butter?

John has made this recipe the last two weekends and both times people kept coming up to me at parties asking if I was the baker. Sadly, no I didn’t make them, John did.  Needless to say, these brownies will now permanently go into the, impress your friends recipe box.

If you get Bon Appetit, well, the recipe is in this months mag that has the fried chicken drum stick on the cover. This recipe does take a bit of time to make and you should definitely use the foil.

Chocolate-Stout Brownie Recipe

Ingredients

  • 1 cup stout (such as 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

Preparation

  • Preheat oven to 350°. Line a 9×9x2″ 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.
  • Stir 12 oz. chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.
  • 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.
  • 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.
  • Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
  • Using foil overhang, lift brownie from pan; cut into squares.

Read More http://www.bonappetit.com/recipes/2012/02/chocolate-stout-brownies#ixzz1mEEBMrWe

 

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