Guinness + Brownies = Chocolate-Stout Brownies
This past weekend, I made the Chocolate-Stout Brownies recipe in the February 2012 issue of Bon Appetit (p.45). I think 'brownie' is a misnomer; it should be called 'fudge.' If you love chocolate, and I mean, LOVE chocolate, this recipe is for you. Friends of ours warned us how dense, rich and thick the brownies were, and they were right.
Tips:
- It took me less than half the time to reduce the stout from 1 cup to 1/2 cup
- I would suggest lifting the brownie out of the pan (using the foil) and then pouring & spreading the glaze on top.
- If you decide to refrigerate these, they will harden and be very difficult to cut (note: a whole cup of butter is used in this recipe).
I can't reiterate enough how rich and chocolatey these are. I love chocolate but can only eat a little square at a time -- and have to drink a glass of milk with this to tone it down for me. My husband, on the other hand, thinks this is the best brownie ever. (He is one that can eat a whole slice of Breadwinners' Chocolate Ecstasy Torte in one sitting.)
I think I may try to make this Chocolate Stout Cake recipe soon because I'd prefer something a tad bit lighter:
http://www.epicurious.com/recipes/food/views/Chocolate-Stout-Cake-107105
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