Instead of the usual artificially-colored-green treats for St. Patrick’s Day, try whipping up these fantastic, easy stout brownies from scratch. Inspired by a recipe from Bon Appétit magazine, this brownie recipe’s secret ingredient is a St. Patrick’s Day must-have, a rich dark stout beer (I prefer Guinness but you could use anything you like.) The secret: reducing the Guinness on the stovetop until its flavors are concentrated. As a result, these brownies are rich, decadent, and gooey. The glaze is definitely gilding the lily, but why not?
If you’ve never reduced anything, have no fear. Just simmer the Guinness on the stovetop for 10-15 minutes. Keep an eye on it because, depending on the power of your stove, it can evaporate quickly. Once it’s to half its original level, it’s done. I poured mine into a measuring cup just to be sure it was halved.
I am warning you, these brownies are seriously rich. I recommend serving a tiny square with vanilla ice cream or whipped cream to balance it out.
St. Patrick’s Day Stout Brownies
These brownies get their moisture from a dark stout beer. It gets reduced to concentrate its flavors and almost becomes a syrup. Topped with a glaze made from the remaining stout, these brownies are decadence itself.
- 1 cup stout beer like Guinness
- 1 and 1/2 cup bittersweet or semisweet chocolate chips
- 12 tablespoons of butter cut into pieces
- 1 ½ cups sugar
- 3 eggs at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 cup bittersweet or semisweet chocolate chips
- ¼ teaspoon salt
- 1/4 cup reduced stout
Preheat oven to 350°. Line a 9x9x2" metal baking pan with parchment paper, leaving a 2" overhang. Bring stout to a boil in a medium saucepan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout.
Combine 12 ounces of chocolate chips and butter in a large glass bowl and microwave until melted in 30 second intervals, stirring after each.
Add eggs, stirring to combine.
Add sugar, whisking to combine.
Gradually whisk in 1/4 cup stout from pan.
Gently fold in flour and 1 1/4 tsp. salt.
Pour batter into prepared pan.
Bake brownies until a few crumbs cling to a tester, about 35-40 minutes.
Transfer pan to a wire rack and let cool for at least 20 minutes. Put remaining 1/2 cup of chocolate in a glass bowl and microwave until melted, in 30 second intervals, stirring after each.
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 an hour.
Using parchment paper overhang, lift brownie from pan; cut into squares.