Guinness Brownies

Happy Saint Patrick’s Day to all; and to all a good night! 

INGREDIENTS

• 2 (11.2 oz) bottles Guinness beer
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 8 ounces dark bittersweet chocolate, chopped
• 3/4 cup white chocolate, chopped
• 6 tablespoons unsalted butter, cut into cubes
• 4 large eggs, at room temperature
• 1 cup sugar
• 3/4 teaspoon vanilla
• 1 cup semi-sweet chocolate chips

INSTRUCTIONS

Bring beer to a boil in a medium saucepan over medium heat. Simmer until it is reduced to 1 ¼ cups, about 15 minutes. Keep a measuring cup nearby so you can check the progress. Remove from heat and allow the beer to cool to room temperature.

Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

In a medium bowl, whisk together flour, cocoa, and salt until combined; set aside.

Melt the bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water. Remove the chocolate from the heat and gently stir in the butter, stirring until it is fully blended into the chocolate.

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sugar on high until light and fluffy, about 3 minutes. Add melted chocolate, beating until combined. Reduce speed to low and add flour mixture, beat to combine. Add the reduced beer mixture and the vanilla extract and beat until combined. Pour into the prepared baking pan and sprinkle the semisweet chocolate chips evenly on top of batter.

Bake 20 to 25 minutes on center rack in the oven, or until toothpick inserted into the center comes out with just a few moist crumbs attached. Transfer pan to wire rack to cool completely.

Using parchment overhang, lift brownies from pan. Cut into 2-inch squares and serve.

Yields: 24 brownies
Prep Time: 1 hour and 15 minutes (includes cooling time)
Bake Time: 25 minutes