The beaver is a proud and noble animal
Notes from a bemused canuck
I need to replace my current glasses because the lens coatings are coming off and they look permanently dirty and cloudy. These will be my new ones that I’m hoping to receive this week.
I was debating between a few models, so I sent the pictures to Katy to get final approval. Turns out she chose the ones I was leaning towards as well.
330ml (1 bottle or 1 can) Guinness Extra Stout
175g unsalted butter
225g semi-sweet chocolate, coarsely chopped*
250g granulated sugar
3 large eggs
1 tsp pure vanilla extract
125g all-purpose flour
1/2 tsp salt
1/2 tsp espresso powder
In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20-22 minutes. Set aside to cool for at least 10 minutes. You will use 1/2 cup in the brownies.
Preheat the oven to 350F/175C and grease a 9×9 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
Place the butter and chopped chocolate in a large microwave-safe bowl. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar and 1/2 cup of reduced Guinness until completely combined. Whisk in the eggs and vanilla extract. Finally, whisk in the flour, salt, and espresso powder. The batter will be thick and shiny. Pour/spread evenly into prepared pan.
Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs.
Remove from the oven and place on a wire rack to cool completely before cutting into squares.
Cover and store leftover brownies at room temperature for up to 1 week.