We use our Foreign Exchange Stout to take classic brownies to a whole new level! Made with a Foreign Exchange Stout reduction, these brownies are super fudgy and decadent, with delicious malty notes that intensifies the flavour of the chocolate. You won’t be using the full can for this recipe, so you’ll be able to sip along the way while baking!
- One (473ml) can of Foreign Exchange Stout
- ¾ cup (175g) unsalted butter
- 8-ounces (225g) semi-sweet chocolate, chopped
- 1 ¼ cups (250g) sugar
- 3 large eggs
- ½ tsp vanilla extract
- 1 cup (125g) all-purpose flour
- ¼ cup (30g) unsweetened cocoa powder
- ¼ tsp salt
- Optional: ¼ cup (43g) semi-sweet chocolate chips
- In a small saucepan over medium-heat, bring 1 cup (250ml) of Foreign Exchange Stout to a boil. Once boiling, reduce the heat to medium-low and simmer for about 15-20 minutes until reduced to about half (1/2 cup – 125ml). Set aside to cool.
- Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a 9×9-inch square pan with aluminum foil or parchment paper, with some overhang on the sides.
- Place the chopped chocolate and butter together in a large microwave-safe bowl. Microwave until smooth, in 30 second intervals and whisking between intervals.
- Whisk in the sugar and the ½ cup (125ml) of reduced Foreign Exchange Stout. Whisk in the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder and salt. Whisk the dry ingredients into the chocolate batter, and stop when just incorporated.
- Pour the batter into the prepared square pan. Optional: sprinkle ¼ cup (43g) semi-sweet chocolate chips evenly over top.
- Bake for 35 minutes, or until the edges look set and a toothpick inserted in the center comes out with only a few crumbs (not a wet batter).
- Transfer the brownies to a cooling rack and let cool completely to room temperature before removing from the pan, and slicing into squares.
The brownies can be stored in the refrigerator for up to 4 days in an airtight container.