Monday, March 12, 2012

Make It: Guinness Brownies

Oh man, do I got a recipe for you! Since it is kind of hard to say anything with a brownie stuffed in your mouth, I'm going to keep this brief.

This, my friends, is a Guinness Brownie:


While I am a definite beer fan, I do not ordinarily like darker beers - including Guinness. I don't mind it IN things, however. The brew's dark and slightly "burnt" flavor makes for a fantastic chocolate enhancer.  And, speaking of chocolate, would the mention of FOUR kinds of chocolate (okay, technically three but who's really counting?) further entice you? How about if I mentioned how amazingly fudgy they are?

I am sincerely doubting that I will ever make another kind of brownie again. Bold words, yes. But make these and you'll understand.

Happy (early) Saint Patty's Day!

Guinness Brownies

1 cup flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons unsalted butter
8 ounces dark bittersweet chocolate chips
3/4 cup white chocolate chips
4 large eggs (at room temperature)
1 cup sugar
1 1/4 cups Guinness Extra Stout beer (at room temperature) (measured without foam)
1 cup semisweet chocolate chips

1. Preheat oven to 375*. Grease 9x13 pan.
2. In medium bowl, whisk together the flour, cocoa powder, and salt.
3. In double boiler over low heat, melt butter, bittersweet chocolate, and white chocolate together. Stir constantly until melted. Remove from heat and allow to cool a few minutes.
4. In large bowl, beat the eggs and sugar on high speed until light and fluffy, 3 minutes. Slowly add the chocolate mixture to the eggs, beating well until combined.
5. Add flour mixture and beat until just combined. Whisk in beer. Stir in the semisweet chocolate chips. Pour into prepared pan. [It will appear very soupy. Trust me, its okay.]
6. Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let brownies cool to room temperature before cutting. [If you can wait that long!]

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