Guinness Brownies

Pour the Guinness into a saucepan over medium-high heat, then dial it down to medium and simmer for 22 minutes. It should be reduced to about ⅔ cup. Set it aside for 10 to 15 minutes to chill.
Preheat your oven to 350°F (177°C). Prepare a 9'' square pan and either grease it or line it with parchment paper or foil, leaving some overhang.
Toss the chopped chocolate and butter in a big microwave-safe bowl. Melt it in the microwave in 30-second bursts, stirring after each burst.
Whisk in some granulated sugar and half a cup of that reduced Guinness we set aside earlier. Blend until mixed.
Whisk in the vanilla extract and large eggs. Toss in the salt, flour, and some espresso powder (optional). Mix until combined.
Pour this mixture evenly into your pan. Bake it for about 32 minutes.
Toothpick test: poke it in the center. Your brownies are ready if the toothpick comes out mostly clean with just a few wet crumbs.
Let the brownies chill on a wire rack until they're totally cool.

Grab a big bowl and a mixer. Beat the unsalted butter at high mixer speed until smooth (2 to 3 minutes)
Add in some confectioners' sugar. Start mixing on low (about 30 seconds), then crank it up to high until mixed in.
Pour 2 tbsp of reduced Guinness, vanilla extract, espresso powder, and a pinch of salt. Do a taste test. If you like more Guinness flavor, add the rest of the Guinness. If the frosting feels too thick, add extra milk.
Spread this frosting on your cooled brownies. Enjoy!