Ingredients

• 1 cup stout (such as Guinness)
• 16 ounces semisweet or bittersweet chocolate, chopped, divided
• 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter
• 1 1/2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons kosher salt, divided

Preparation

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. Reserve 1/4 cup stout. Stir 12 oz. chocolate and 1 cup 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 1/4 cup stout from pan. Fold in flour and 1 1/4 tsp. 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. Stir remaining 4 oz. chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2 Tbsp. butter, and 1/4 tsp. salt; whisk until well blended. Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature. Using foil overhang, lift brownie from pan; cut into squares.

Bon Appetit

Ingredients

• 1/2 c. butter, softened
• 1 c. light brown sugar
• 2 eggs
• 1 tbsp. vanilla
• 2/3 c. Abita Amber (dunkel lager)
• 1 1/2 c. flour
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• 4 tbsp. butter
• 1 c. brown sugar
• 1/4 c. corn syrup
• 1 tbsp. vanilla
• 3 tbsp. Abita Amber

Preparation

Heat the oven to 350 and line an 8x8" pan with aluminum foil. Cream butter and brown sugar until fluffy. Beat in the eggs and vanilla. Sift together the flour, baking powder, and salt. Fold the dry ingredients into the wet and add the beer. Stir until combined. Bake for 20-25 minutes until a toothpick comes out clean. Remove from the oven and allow to cool slightly. Meanwhile, melt butter in a saucepan over medium heat. Add brown sugar and corn syrup and bring to a simmer, stirring to prevent from burning. Allow to simmer and keep stirring for 5 minutes. Remove from heat and carefully add vanilla and beer. Be careful, it will try to bubble up. Stir the icing for another minute and carefully pour it over the blondies. Cool completely and cut into squares.

225 Magazine

Ingredients

• 7 ounces unsweetened chocolate, coarsely chopped
• 3/4 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/3 cups all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
• Unsweetened cocoa powder and/or powdered sugar

Preparation

1. Preheat oven to 350 degrees F. Lightly grease a 9-inch square by 2-inch deep baking pan; set aside. In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.

2. Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.

3. Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into bars. Sprinkle with cocoa powder and/or powdered sugar. Makes 20 to 25 brownies.

Better Homes & Gardens

Ingredients

• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 1/4 cups sugar
• 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 cold large eggs
• 1/2 cup all-purpose flour
• 2/3 cup walnut or pecan pieces (optional)

Preparation

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Alice Medrich, Epicurious