Stout Brownies Food

CHOCOLATE-STOUT BROWNIES

Steps:

• Preheat oven to 350°F. Line a 9x9x2" metal baking pan with foil, 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.
• Stir 12 ounces 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 1/4 cup stout from pan. Fold in flour and 1 1/4 teaspoons 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 ounces chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2 tablespoons butter, and 1/4 teaspoon salt; whisk until well blended.
• Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
• Using foil overhang, lift brownie from pan; cut into squares.

GUINNESS STOUT CHOCOLATE BROWNIES

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Line a 9-inch by 13-inch baking pan with nonstick foil.
• Dry Ingredient Mixture : In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
• Chocolate Mixture : Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
• Mix the Eggs and Sugar : In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes.
• Add melted chocolate mixture to the eggs and sugar mixture, beating until combined.
• Beat the reserved dry ingredient mixture into the melted chocolate mixture. Whisk in the Guinness Stout beer by hand. The batter may seem a bit thin.
• Pour the batter into the prepared baking pan. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
• Bake 25 to 30 minutes (oven temperatures vary) on center rack in the oven, until a toothpick inserted in the center comes out clean.
• Let the brownies cool, uncovered, to room temperature.

SKILLET STOUT BROWNIES

Steps:

• Preheat oven to 350°. Place chocolate in a large bowl. In a 10-in. cast-iron or other ovenproof skillet, combine butter and stout. Bring to a boil; reduce heat. Simmer 10 minutes, stirring constantly. Pour over chocolate; stir with a whisk until smooth. Cool slightly. In another large bowl, beat egg, egg yolks and sugars until blended. Stir in chocolate mixture. In another bowl, mix flour, baking cocoa and salt; gradually add to chocolate mixture, mixing well. , Spread into skillet. Bake until set, 25-30 minutes. Cool completely in skillet on a wire rack. If desired, serve with vanilla ice cream.

STOUT BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8- or 9-inch square pan with shortening or cooking spray. In medium bowl, stir all ingredients except frosting until well blended. Spread in pan.
• Bake 8-inch pan 35 to 38 minutes, 9-inch pan 28 to 31 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
• Spread frosting evenly over brownies. Cut into 4 rows by 4 rows.

GUINNESS STOUT BROWNIES

Steps:

• 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, bittersweet chocolate, and white 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. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
• Pour into prepared baking pan. Bake 30 to 40 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
• Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving.
• Note: The Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.

TRIPLE CHOCOLATE STOUT BEER BROWNIES

Steps:

• Preheat oven to 350°F Line a 13x9x2 baking pan with aluminum foil, letting foil extend 2 inches beyond each short side of pan.
• In large bowl, whisk together stout and cocoa powder until blended and smooth. Whisk in sugar, butter, vanilla extract and eggs, one at a time. Blend well.
• Add flour and salt; whisk until batter is smooth. Stir in chocolate chips. Spread mixture in prepared pan, leveling surface with a spatula. Bake 42 to 45 minutes in preheated oven, until top is shiny and dry, and a wooden pick inserted in the center comes out with a few moist crumbs attached. Remove from oven and let cool completely in pan on rack.
• Lift out brownie from pan by foil ends; transter to cutting board. Cut lengthwise into four strips and crosswise into 8 pieces, making 32 brownies.

STOUT BROWNIES WITH BAILEYS® CHOCOLATE GANACHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil.
• Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside.
• Fill the bottom of a double boiler halfway with water and bring to a simmer, about 5 minutes; reduce heat to lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top of the double boiler and heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
• Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top, allowing some to sink in.
• Pour batter into the prepared pan.
• Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.
• Allow brownies to cool for 1 hour at room temperature.
• Pour Irish cream liqueur into a small saucepan and heat until simmering, about 3 minutes; do not boil. Place dark chocolate chips in a bowl and pour heated Irish cream liqueur on top. Stir until evenly melted. Allow ganache to cool and thicken, about 10 minutes.
• Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.

BEER BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan.
• Sift together the flour and cocoa powder in a medium bowl. Add the salt and stir together.
• Meanwhile, add 2 inches of water to a medium saucepan and bring to a gentle simmer over medium heat. Place the chopped chocolate in a medium heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Stir occasionally until the chocolate is melted and smooth. Remove the bowl from the saucepan and set aside.
• Melt the 1 stick butter in a small saucepan or skillet over medium heat and continue to cook until it just turns golden brown, 4 to 5 minutes. Immediately pour the brown butter into the bowl of chocolate, scraping in the brown bits (to avoid overcooking the butter). Add the beer and stir together.
• Combine the eggs with both sugars in a large bowl. Beat together with an electric mixer on high speed until thick and shiny, about 2 minutes. Continue beating on low speed while adding the flour mixture and wet ingredients in alternating batches. Beat in the vanilla. Do not over mix. Fold in the chocolate chips.
• Pour the batter into the prepared baking pan. Bake until matte all over and a toothpick inserted in the center looks fudgy, but not wet, 40 to 45 minutes.
• Let the brownies cool in the pan before cutting and serving.