Chocolate-Stout Brownies

• 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

1. Preheat oven to 350u0b0F. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium saucepan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout.
2. Stir 12 ounces 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 teaspoons salt. Pour batter into prepared pan.
3. 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 ounces chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2 tablespoons butter, and 1/4 teaspoon salt; whisk until well blended.
4. Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. DO AHEAD:
5. Using foil overhang, lift brownie from pan; cut into squares.

stout, bittersweet chocolate, butter, sugar, eggs, vanilla, flour, kosher salt

Taken from www.epicurious.com/recipes/food/views/chocolate-stout-brownies-388657 (may not work)