1 cup of Milk Stout Nitro
16 oz semisweet chocolate chips
1 cup + 2 Tbsp (2 1/4 sticks) Unsalted Butter
1 1/2 cups sugar
1 tsp vanilla extract
3/4 cup of All-Purpose Flour
1 1/2 tsp salt
- Preheat oven to 350 degrees.
- Line a 9 in square metal baking pan with foil, leaving a 2 inch overhang. Bring the stout to a boil in a medium saucepan; cook until it is reduced to about 1/2 cup of liquid, about 12 minutes. Let the stout cool and set aside.
- Stir in 12oz chocolate and 1 cup of the butter in a medium metal bowl, set over a saucepan of simmering water. (If you have a double boiler, use it.) Melt the chocolate and butter slowly until smooth.
- Whisk sugar, eggs and vanilla in a large bowl to blend.
- Gradually whisk in chocolate mixture, then 1/4 cup stout from the pan. Fold in flour and 1 3/4 teaspoon of the salt. Pour batter into the prepared, foiled pan.
- Bake the brownies until the surface begins to crack and a tester inserted into the center, comes out with a few moist crumbs attached, about 35-40 minutes. (Be sure not to overcook; brownies are always best to be underdone side.) Transfer the pan to a wire rack and let cool for about 30 minutes.
- Glaze: In the meantime, stir the remaining 4 ounces of chocolate in a medium bowl again set over a saucepan of simmering water until melted and smooth. Add reserved 1/4 cup of reduced stout, the remaining 2 tablespoons of butter an the last 1/4 teaspoon salt. Whisk together the mixture until well blended.
- Pour warm glaze over brownies. Let them stand at room temperature until the glaze is set, about 40 minutes. You can make these ahead, let cool and stand at room temperature. When you are ready to serve, use the overhanging foil, lift the brownies out of the pan and cut into squares. If you want to make them a day ahead, cut into squares when cool and cover tightly.