Fudgy Stout Brownies Recipes

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

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.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-9-inch baking pan with cooking spray and line the bottom with parchment, leaving a 2-inch overhang on 2 of the sides. Spray the parchment with cooking spray.
• Whisk the flour, cocoa powder, espresso powder and kosher salt in a medium bowl until combined.
• Slowly pour the Guinness into a medium saucepan, trying to make as little foam as possible. (Hold the pot at an angle and press the lip of the bottle to the side of the pot and slowly pour. This should help eliminate foam.) Bring the beer to a boil over high heat, then reduce the heat to medium-low and simmer until thickened and reduced to 1/3 cup, 12 to 13 minutes (you may need to pour the beer into a liquid measuring cup a few times to make sure it is reduced enough). Add the butter and whisk constantly until melted, about 1 minute. Add the bittersweet chocolate and whisk constantly until melted and smooth, about 2 minutes.
• Remove the pan from the heat and whisk in the granulated sugar until combined. Whisk in the eggs, 1 at a time, beating well after each addition. Stir in the vanilla extract until just combined. Add the flour mixture and stir slowly until combined, taking care that none of the flour spills out of the pot. Pour the mixture into the prepared pan.
• Bake until set on top, the brownies have slightly pulled away from the sides and a toothpick inserted into the center comes out with just a few moist crumbs, 30 to 35 minutes. Sprinkle the flaky sea salt on top.
• Let cool in the pan for 30 minutes, then use the parchment overhang to remove the brownies from the pan to a cutting board and let cool completely, about 30 minutes.
• Use a fine-mesh sieve to sprinkle the confectioners' sugar on top of the brownies and slice into 16 squares.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter a 20cm square tin and line with baking parchment. Melt the butter and chocolate in a large heatproof bowl in 30-second bursts in the microwave until the mixture is smooth and glossy. Alternatively, set the bowl over a pan of simmering water, ensuring the base doesn't touch the water, and stir until smooth. Leave to cool slightly.
• Whisk the sugar and eggs together in a bowl using an electric whisk until the mixture has doubled in volume and a ribbon holds for 3 seconds when you lift out the beaters. Scrape the cooled chocolate mixture into the egg mixture, and fold gently until well-combined.
• Sift in the cocoa powder, flour and a pinch of salt. Mix to combine, then fold in most of the milk chocolate, pretzels and nuts, reserving some for the top. Scrape the batter into the prepared tin and scatter with the reserved chocolate, pretzels and nuts. Bake on the middle shelf of the oven for 25 mins until just set with a shiny top and gentle wobble in the middle. Leave to cool completely in the tin, then slice and serve.

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-9-inch pan with nonstick spray, and line with parchment paper, leaving about 1 1/2 inches of excess paper on two sides (these will serve as "handles" to help remove the brownies from the pan later).
• In a medium bowl, whisk the flour, cocoa powder, espresso powder (if using) and salt to combine; set aside.
• Fill a medium pot with about 2 inches of water, and bring to a simmer over medium-low heat. Place a large bowl on top of the pot, and add the 12 ounces of chocolate and the butter to the bowl. Heat, stirring occasionally, until the mixture is fully melted and smooth. Add the sugar and continue to heat, stirring constantly, for 1 minute.
• Remove the bowl from the heat. Use a whisk to mix in the eggs, one at a time, whisking well until each is fully incorporated before adding the next. Whisk in the vanilla.
• Whisk in half the flour mixture, then gradually whisk in the stout, mixing just until combined. Add the remaining flour/cocoa mixture and whisk just until combined. Do not overmix.
• Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the surface of the batter, then transfer to the oven and bake until the brownies appear just set in the center, 23 to 30 minutes. They should seem slightly underbaked and will firm up as they cool.
• Cool completely to room temperature, then transfer to the refrigerator for at least 2 hours. (It's easier to cut the brownies when they're chilled.) Use the parchment "handles" to gently lift the brownies out of the pan, and cut into 16 even pieces. Store brownies in an airtight container at room temperature for up to 1 week.