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| Guinness Brownies |
The original version of this recipe was given to me in Dublin. You won’t taste
the beer in these; instead the malt in the Guinness stout is used to intensify the flavor
of the chocolate, much like coffee would.
The texture of these brownies is an interesting combination of fudge | mousse | candy
and traditional brownies. Decadently chocolate
Ingredients
1 cup flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons unsalted room temperature butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate chips
4 large eggs, at room temperature
1 cup superfine or granulated sugar
10 ounces Guinness Extra Stout beer [see Note below]
1 cup double chocolate chocolate chips [I prefer Ghirardelli]
confectioners' sugar, for dusting, optional
Method
Preheat oven to 375° Line a 9 x 13 inch baking pan with nonstick foil.
Sift the flour, cocoa powder and salt through a sieve into a medium bowl. Discard
or push through any lumps.
In a double boiler set over a very low simmer, melt the butter and chocolate, stirring
constantly until melted. Remove from heat.
In a large bowl, beat eggs and sugar on high speed until light and fluffy, about 3
minutes. Add melted chocolate mixture, beating just until combined. Beat reserved
flour mixture into melted chocolate-butter mixture. Whisk in the stout. Fold in the
chocolate chips. [see Tip below]
Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven,
until a toothpick inserted in the center comes out almost clean [there should be some
fudge on the toothpick].
Let the brownies cool, uncovered, to room temperature.
Dust with confectioners’ sugar, if desired and cut into 36 even – sized bars.
Note: The Guinness should be at room temperature. This recipe uses a little less than
the standard 12 ounce bottle of Guinness stout. 10 ounces should measure
approximately 1 1/4 cups.
Tip: To prevent the chocolate chips from sinking to the bottom of the batter, toss
them in some cocoa powder to coat lightly.
the beer in these; instead the malt in the Guinness stout is used to intensify the flavor
of the chocolate, much like coffee would.
The texture of these brownies is an interesting combination of fudge | mousse | candy
and traditional brownies. Decadently chocolate
Ingredients
1 cup flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons unsalted room temperature butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate chips
4 large eggs, at room temperature
1 cup superfine or granulated sugar
10 ounces Guinness Extra Stout beer [see Note below]
1 cup double chocolate chocolate chips [I prefer Ghirardelli]
confectioners' sugar, for dusting, optional
Method
Preheat oven to 375° Line a 9 x 13 inch baking pan with nonstick foil.
Sift the flour, cocoa powder and salt through a sieve into a medium bowl. Discard
or push through any lumps.
In a double boiler set over a very low simmer, melt the butter and chocolate, stirring
constantly until melted. Remove from heat.
In a large bowl, beat eggs and sugar on high speed until light and fluffy, about 3
minutes. Add melted chocolate mixture, beating just until combined. Beat reserved
flour mixture into melted chocolate-butter mixture. Whisk in the stout. Fold in the
chocolate chips. [see Tip below]
Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven,
until a toothpick inserted in the center comes out almost clean [there should be some
fudge on the toothpick].
Let the brownies cool, uncovered, to room temperature.
Dust with confectioners’ sugar, if desired and cut into 36 even – sized bars.
Note: The Guinness should be at room temperature. This recipe uses a little less than
the standard 12 ounce bottle of Guinness stout. 10 ounces should measure
approximately 1 1/4 cups.
Tip: To prevent the chocolate chips from sinking to the bottom of the batter, toss
them in some cocoa powder to coat lightly.
