Guinness Chocolate Brownies

While Guinness is not normally my beer of choice (I'm a Harp girl), it does extraordinary things to these chocolate brownies, adding over-the-top richness and deep chocolatey flavour.

1 cup Guinness beer (240 g)
16 oz semi-sweet or bittersweet chocolate, chopped, divided
1 cup + 2 Tbsp. (2¼ sticks) unsalted butter
1½ cups sugar
3 large eggs
1 tsp. pure vanilla extract
¾ cup all-purpose flour, unbleached
1½ tsp. sea salt, divided

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium sauce-pan; cook until reduced to ½ cup, about 12 minutes. Let cool. Reserve ¼ 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 ¼ cup stout from pan. Fold in flour and 1¼ 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 ¼ cup reduced stout, remaining 2 Tbsp. butter, and ¼ tsp. salt; whisk until well blended.

Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes.

Using foil overhang, lift brownie from pan; cut into squares.

Makes 16 servings.