1 cup (240 ml) Guinness Extra Stout
10 Tbsp (1 1/4 sticks, 140 g) unsalted butter
1 1/4 cup (250 g) sugar
3/4 cup plus 2 Tbsp (85 g) unsweetened natural cocoa
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 teaspoons vanilla
2 large eggs, lightly beaten
3/4 cup (96 g) flour
2/3 cup (90 g) chopped pecans, optional


1.Preheat oven to 350°F: Line an 8x8 square baking pan with parchment paper or foil in a way that there is overhang over two sides of the dish making it easy to remove the brownies once they are baked. Brush with a little butter or baking spray.
2.Boil Guinness, reduce by half: Place the Guinness stout in a medium saucepan (2-quart) and bring to a boil. Watch out for the stout bubbling up too much. Boil until the liquid reduces by half.
3.Progressively add butter, sugar, cocoa, salt, cinnamon to the Guinness, then let cool: Stir the butter into the reduced Guinness until melted. Add the sugar and whisk until dissolved. Whisk in the cocoa, salt, and cinnamon. Whisk until smooth. Remove from heat and let cool until just lightly warm to the touch.
4.Stir in the vanilla, eggs, flour, nuts: When the mixture has cooled until just lightly warm to the touch, stir in the vanilla extract and eggs. Stir in the flour until smooth. Stir in the nuts.
5.Bake: Pour into the prepared lined baking pan. Bake at 350°F for 30 minutes. Cool on a rack. When completely cool lift the brownies out of the pan. Cut into 16 to 25 squares or rectangles.

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