Raspberry Stout Brownies

Raspberry Stout Brownies

As Autumn arrives my mind starts drifting again to dark chocolate and dark beer. The two seem to go hand in hand. I found a recipe for brownies and adapted it with a raspberry glaze and used locally brewed beer. It's a winner!

RASPBERRY STOUT BROWNIES

1 cup Stout Beer. ( I use Great River Straight Pipe Stout. If you can't get it, use Guinness.)

12 ounces semisweet or bittersweet chocolate (Use GOOD chocolate, it's key.)

1 cup  (2 sticks) unsalted butter

1 ½ cups sugar

3 large eggs

1 teaspoon vanilla extract

¾ cup all-purpose flour

1 ¼ teaspoons kosher salt

1 pint fresh Raspberries

½ cup sugar

Preheat oven to 350°. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium sauce- pan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. 

 Stir chocolate and butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.

Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then stout from pan. Fold in flour and salt. Pour batter into prepared pan.

Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. 

While the brownies bake, cook berries, sugar and a little water in a small sauce pan over medium low heat until thickened.

Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. Using foil overhang, lift brownie from pan; cut into small squares.These will be VERY moist!