• Liisa Lee

Stout Brownies with Dublin Drop Glaze

Updated: Aug 10

Gluten-free Guinness brownies?! Yes! Boozy decadent glaze? Double yes!



Now, I don't crave super chocolatey things, but these changed my mind. I'm an "and" gal. If you ask me "chocolate or vanilla?" I'll say "Swirl!" every time. But Stout brownies have those extra, earthy, coffee, stouty notes that make them cravable. (I wish Guinness was gluten-free but it's not. Instead I found Glutenberg. A fantastic gluten-free stout that I think you'll love.) This recipe version gave them a rich, pudding feel, and they just get better the next day, and beyond. Seriously. I wan't sold on them the same day, but the next day, the flavors marry and deepen into a magical thing. They don't need the Dublin Drop glaze, but it's so unique and gives it a really delicious twist. (Do not serve this glaze to minors....I may have gotten a wee bit inadvertantly tipsy, taste testing as I created it. Oops... and...cheers) Let's bake.


Ingredients:

  • 12 ounces Glutenberg gluten-free Stout

(the cans are 16 ounces so, do with the extra what you will.... hello, Dublin Drop shot?)

  • 3/4 cup (12 tbsp) butter

  • 8 ounces semi-sweet chocolate (bars-chopped, or Ghirardelli chocolate chips)

  • 1 1/4 cup sugar

  • 3 eggs (believe in Ina Garten, and use extra large)

  • 1 1/2 tsp vanilla extract

  • 1 cup Cup4Cup gluten-free flour

  • 1/2 tsp salt

  • 1/2 cup semi-sweet chocolate chips (to add to the batter before baking)

  • 1/2 tsp espresso powder (optional, but if you go for it, may I suggest Smuggler's Coffee or Found Familiar Coffee...... The coffee nerd is strong with me.)

Dublin Drop Glaze:

  • 1 cup confectioner's sugar

  • the remaining reduced Stout (2-3 tbsp)

  • 1 tsp Jameson or whiskey of your choice

  • 1 tbsp Baileys

  • 1/2 tsp vanilla


Instructions:

Preheat your oven to 350 degrees, and grease a 9x9 pan or line with parchment paper, leaving an overhang to lift out the finished brownies.


In a saucepan, bring the Glutenberg stout to a low boil over medium-high heat, then reduce heat to medium and simmer for 20 minutes. This should reduce your stout to 2/3 cup. Let cool for 10 minutes. 1/2 cup will go in the brownies, and save the rest for the glaze. (Yes, it will smell odd....just go with me here.)


In a microwave safe bowl, melt the butter and chocolate in 30 second increments, stirring each time until completely smooth.


Add in the sugar, vanilla, salt, and 1/2 cup reduced Stout and whisk to combine.


Add in the eggs, whisking after each until smooth.


Add the flour (and espresso powder if you're using it)


Mix in the 1/2 cup chocolate chips. (or more, go crazy, go nuts)


This batter is thick and fudgy, so spread it evenly in the pan.


Bake for 30-40 minutes until a toothpick or fork comes out with a few moist crumbs.

(again this is fudgy, right out of the oven, so it doesn't set-up as cakey as other brownies.....trust!) Mine took about 37 minutes, but ovens and altitudes can vary.


Remove these gorgeous beauties from the oven, and let them cool on a wire rack completely before cutting or glazing. (or not, I don't run your life) These will seem super moist and fudgy the first day, almost like a pudding interior. By the next day and days following, they set up a bit more and get a crunchier edge with an incredible, softer center.


For The Glaze:

Add these ingredients to your remaining, reduced stout. Eyeball it for desired consistency, adding more sugar if it's too wet, or water or Baileys, or milk of choice (coconut, almond, etc) if it's too thick.

Drip and drizzle to your decadent heart's content. Enjoy! *Don't drizzle and drive....this is seriously boozy.




Shop my fave chocolate for snacking and baking:


Get Cup4Cup gluten-free flour blend here:








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