Rich Glazed Brownies with Pipeline Porter
Fudgy and covered with a delightful chocolate glaze, these beauties will earn top honors on your Super Bowl Table, or... simply as an afternoon treat.
adapted from Bon Appetite
1 cup Porter (we used Kona Brewing Company Pipeline Porter)
12 oz. dark chocolate, chopped
1/2 cup (1 stick) unsalted butter, chopped
1/2 cup low fat Greek Style yogurt
1 1/2 cups granulated sugar
3 large eggs
1 tsp vanilla
3/4 cup all-purpose flour
1 tsp kosher salt
4 oz. dark chocolate chopped
2 Tbs butter
remaining 1/4 cup reduced porter
1/4 tsp kosher salt
Preheat oven to 350ºF. Line a 9x9x2 baking pan with foil leaving an overhang (to pull the baked brownies out with). I spray my foil lightly with cooking spray.
In a small saucepan, bring the porter to a simmer and cook until reduced to about 1/2 cup (12-15 minutes). Cool. Reserve 1/4 cup of porter for the glaze.
Melt the 12 ounces of dark chocolate in a medium saucepan over low heat or in a double boiler with the 1/2 cup of butter, stirring frequently until smooth.
In a medium bowl, wisk together the yogurt, sugar, eggs and vanilla until well blended. Gradually add the melted and slightly cooled chocolate, whisking until smooth. Add 1/4 cup of the Porter and whisk a few times to blend. Fold in the flour and salt, then pour into the prepared pan.
Bake the brownies until the surface begins to crack and a tester inserted into the center comes out with a few moist crumbs, 35-45 minutes. Transfer pan to a wire rack and cool for at least 20 minutes.
While brownies are cooling, melt the 4 ounces of chocolate for the glaze along with the 2 Tbs of butter. Add the reserved 1/4 cup of reduced porter and 1/4 tsp of salt and whisk until smooth.
Remove the brownies from the pan, and carefully remove from the foil. Pour the warm glaze over the brownies, and allow to cool until the glaze is set. Cut into squares and serve.