Cook Time: 40 min
( Serves 20 )
For the Guinness Brownies:
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
6 tablespoon butter (cut into cubes)
16 ounce dark chocolate chips
4 whole large eggs (at room temperature)
1 cup cane sugar
1 cup Guinness stout (or another stout beer)
For the Chocolate Stout Sauce:
1 1/2 cup Guinness Stout
1/2 cup cane sugar
1/2 cup light brown sugar
1/2 cup chocolate chips
1/4 teaspoon salt (plus more to taste)
- Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.
- In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
- Melt butter and chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
- In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
- Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer by hand. The batter may seem a bit thin.
- Pour into prepared baking pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- While the brownies are cooking, make the sauce. Bring the Guinness to a boil, then add the sugars. Reduce, simmering, for about twenty minutes, until the beer has begun to thicken. Add the chocolate chips and reduce further, stirring constantly, for another five minutes or until the sauce falls in a single drip from a wooden spoon.
- Let brownies cool, uncovered, to room temperature.
- Serve a generous brownie topped with vanilla ice cream and a pour of sauce. (You may need to reheat the sauce before serving to liquify.)