Oh my, my. You shouldn't be on this post. AH, just kidding- but what you are about to bake will change you; potentially turn you in a brownie monster, like my husband who literally growled at me when I tried to sneak an extra bite of his (second) brownie. Yup.
"Reducing the Guinness down to a thicker, almost syrup-y intense version of itself is the key here, as it doesn't mess with consistencies of the brownie and icing."
Notes: Oil is grape seed.
GUINNESS BROWNIES WITH GUINNESS ICING
Ingredients: 1 bottle Guinness Extra Stout, 1 box brownie mix, 2 eggs at room temperature, 1/3 cup neutral oil, 1/2 cup chocolate chips. Icing: 2 1/2 - 3 cups powdered sugar, 1/4 cup softened butter, 1 tsp. vanilla extract.
Makes 9 brownies.
1. Preheat oven to 350*. Line an 8x8 baking dish with parchment paper in one direction then spritz with cooking spray.
2. Pour entire bottle of Guinness into a saucepan and bring to a simmer. Simmer and reduce to about 2/3 cup, about 20 minutes. Set aside to cool, 15 minutes.
3. Combine oil and eggs in a large bowl. Remove 2 tbsp. of reduced Guinness and set aside, add the rest (should be just warm now) to the oil and eggs. Whisk to combine.
4. Add brownie mix and stir to combine. Mixture will be thick. Fold in chocolate chips.
5. Spoon batter into baking dish and bake for 25 minutes, until sides are firm and pulling away, but center is not completely done. It will finish cooking as it cools and stay moist inside. (If you prefer brownies cooked all the way through, go for another 5 minutes.) Remove to cool.
6. Make Icing: Beat softened butter until smooth, add 2 1/2 cups powdered sugar, vanilla and reserved Guinness. If icing is overly runny, add more powdered sugar. It should be the consistency of thick pancake batter. Pour over cooled brownies. Serve immediately or chill to set if transporting, 1 hour.