Chocolate Stout Brownies

Directions

• Preheat oven to 350. Line a 9×9 square pan with parchment or foil. Make sure there is enough to fold over the sides. Spray with cooking spray.
• Bring stout to a boil in a medium saucepan. Cook until reduced by 1/2 cup, about 12 minutes. Let cool and reserve 1/4 cup stout.
• Stir in 12oz chocolate and 1 cup butter in a medium metal bowl over a saucepan of barley boiling water. Allow to melt and occasionally stirring so that it is combined and smooth.
• Whisk sugar, eggs, and vanillin a large bowl to blend. Gradually add in the chocolate mixture then 1/4 cup of the cooled stout, whisk to combine. Fold in flour and 1 1/4 teaspoon salt. Pour the batter into the prepared pan.
• Bake brownies until the top begins to cracking tester inserted in the middle comes out with a few moist crumbs on it, 35-40 minutes. Transfer to a wire rack and allow to cool for at least 20 minutes. Stir remaining 4 oz of chocolate in a medium metal bowl over barely simmering water until melted and smooth. Add reserved 1/4 cup stout, remaining 2 Tablespoons butter, and 1/4 teaspoon salt, whisk until blended well.
• Pour warm glaze over brownies. Let sit at room temperature until glaze sets about 40 minutes.
• Brownies can be made ahead 8 hours ahead of time. Cover and let stand at room temperature. Using the parchment or foil remove the brownies from the pan and slice into squares with a very sharp knife.