Guinness Brownie Muffins

To make sure you have enough chocolate chips for the recipe, grab two 12- oz. bags or one large bag.

Makes 12 brownies

Total time: 30 minutes + baking

FOR THE BROWNIES, REDUCE:

1

MELT:

10 2

WHISK:

4 3/4 1

COMBINE:

1 2

1 1/4 3/4

FOR THE GANACHE, MELT:

1/2 2 bottle Guinness stout (12 oz.)

Tbsp. unsalted butter cups semisweet chocolate chips eggs cup sugar tsp. pure vanilla extract cup all-purpose flour Tbsp. unsweetened cocoa powder tsp. instant espresso powder tsp. table salt cup semisweet chocolate chips cup semisweet chocolate chips Tbsp. unsalted butter Preheat oven to 350°. Line a muffin pan with liners.

For the brownies, reduce Guinness in a saucepan over medium-high heat to 1/2 cup, about 10 minutes; let cool to room temperature.

Melt butter and 2 cups chocolate chips in a double boiler; stir in 1/4 cup reduced Guinness, then cool slightly.

Whisk eggs, sugar, and vanilla into melted chocolate mixture.

Combine flour, cocoa, espresso powder, and salt; fold into chocolate mixture just until incorporated, then stir in 3/4 cup chocolate chips.

Scoop batter (about 1/3 cup) into prepared liners. Bake brownies until tops crack and a toothpick inserted into centers comes out with only a few crumbs, about 35 minutes. Turn brownies onto a rack; let cool.

For the ganache, melt chocolate chips and butter in a double boiler; stir in remaining 1/4 cup reduced Guinness.

Drizzle ganache over top of brownies.

Per brownie: 527 cal; 31g total fat (19g sat); 93mg chol; 76mg sodium; 61g carb (4g fiber, 48g total sugars); 8g protein