Happy St. Patrick's Day to you! I'm obviously a slacker for waiting until late in the day to post my Patty's Day recipe, but I promise that you will want to make it way more often than just once a year. I offer you no corned beef nor cabbage, no green cookies nor cupcakes, but I think you won't be too disappointed with my offering of chocolate AND beer. I followed this recipe, but then I did some tweaking of my own, including baking them in madeleine pans to yield 24 individual brownies (Why did I not do this sooner? Each brownie has their own edges and more frosting real estate! I got the idea from my favorite cake cookbook.)
If you want to just bake a normal pan of brownies instead of individual ones, follow the baking instructions in the first link (though I would use parchment, not foil, for lining the pan, and really, why do you not want baby brownies with their own edges? What's wrong with you?). As always, for faster chocolate chopping, you can very coarsely break it into pieces and process in a food processor until finely chopped, almost ground, so it will melt faster.
When I read the reviews on the original Bon Appetit recipe, there were a bunch of people complaining the batter was way too runny and never set up. It left me wondering if they didn't reduce the beer and just added a whole cup to the batter. For the love of all that is holy, please follow the instructions and reduce the beer by half, then only add 1/4 cup of beer reduction to the brownie batter. Your brownies and your resident food blogger will thank you. :-) Reducing the beer concentrates the flavor, and will also cook off most of the alcohol.
14.9 oz can of Guinness or your favorite stout
12 ounces semisweet or bittersweet chocolate, chopped
1 1/3 sticks (150 g) unsalted butter
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon table salt
7 ounces bittersweet or semi-sweet chocolate
4 tbsp butter
¼ tsp Kosher salt
the rest of the beer reduction, about 1/2 cup
Preheat oven to 350°, and spray 2 Madeleine pans with non-stick cooking spray. Bring stout to a boil in a medium sauce pan; cook until reduced to half (about 3/4 cup), about 12 minutes. Let cool. You will be using 1/4 cup of the beer reduction in the batter, so set the remainder of the beer aside for the glaze.
Stir the 12 oz of chocolate and 1 1/3 sticks butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth. (I semi-cheated and just melted it over the stout while it was reducing, just be careful to remove the bowl often and stir so you don't accidentally burn the chocolate.)
Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in the melted chocolate and butter, then 1/4 cup of the Guinness reduction. In a separate small bowl, mix together the flour and salt, then sift into the chocolate mixture. Fold in the dry ingredients just until combined (don't over mix or you could end up with sad, tough brownies). Spoon the batter into the prepared Madeleine pans.
Bake brownies until the surfaces are slightly puffed and beginning to crack and the edges are slightly darker than the middles, about 15 minutes. I baked both Madeleine pans at the same time, so I rotated the pans halfway through the baking time. Let the brownies cool for at least 20 minutes, before carefully removing from the pans and setting them shell-side up. Make the glaze by stirring the remaining 7 oz of chocolate and 4 Tbsp of butter in a small saucepan (I used the same one that I had reduced the Guinness in, because why wash two saucepans instead of one?) over medium-low heat until melted and smooth. Add reserved reduced stout (about 1/2 cup) and 1/4 tsp kosher salt and whisk until combined.
Spoon or pour the warm glaze over the individual brownies. Let stand at room temperature until glaze is set, about 40 minutes. Makes 24 individual Madeleine-shaped brownies.