Chocolate-Stout Brownies

Ingredients

• 16 ounces bittersweet chocolate divided chopped
• 3 large eggs 
• 0.8 cup flour all-purpose
• 1.5 teaspoons kosher salt divided
• 1 cup porter (such as Guinness)
• 1.5 cups sugar 
• 1 cup butter unsalted ()
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• aluminum foil

Directions

1. Preheat oven to 350°F. Line a 9x9x2" metalbaking pan with foil, leaving a 2" overhang.Bring stout to a boil in a medium saucepan;cook until reduced to 1/2 cup, about12 minutes.
2. Let cool. Reserve 1/4 cup stout.
3. Stir 12 ounces chocolate and 1 cup butter ina medium metal bowl set over a saucepan ofsimmering water until melted and smooth.
4. Whisk sugar, eggs, and vanilla in a largebowl to blend. Gradually whisk in chocolatemixture, then 1/4 cup stout from pan. Foldin flour and 1 1/4 teaspoons salt.
5. Pour batter intoprepared pan.
6. Bake brownies until surface beginsto crack and a tester inserted into centercomes out with a few moist crumbsattached, 35–40 minutes.
7. Transfer panto a wire rack and let cool for at least20 minutes. Stir remaining 4 ounces chocolatein a medium metal bowl set over a saucepanof simmering water until melted andsmooth.
8. Add reserved 1/4 cup reduced stout,remaining 2 tablespoons butter, and 1/4 teaspoon salt;whisk until well blended.
9. Pour warm glaze over brownies.
10. Letstand at room temperature until glaze is set,about 40 minutes. DO AHEAD: Can be made8 hours ahead. Cover and let stand at roomtemperature.
11. Using foil overhang, lift brownie frompan; cut into squares.