Guinness Brownies

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Guinness Brownies My cousin‘s amazing band is touring the west coast right now (you should check them out!), and I wanted to make the guys some treats to have while on the road.

In addition to everyone’s favorite cookies, I wanted to to try something different, and figured this was the perfect opportunity to try out the Guinness brownie recipe everyone is always raving about around St. Patrick’s Day.

I’m happy to report the brownies with a hit with the band! They’re fudgy, rich, and full of chips, and while the Guinness gives them a distinct flavor, if I hadn’t known it was an ingredient I wouldn’t be able to figure it out. One strange part of the recipe calls for melting not only bittersweet chocolate with the butter, but white chocolate as well, something I’ve never seen before. I’m wondering what the white chocolate does to the brownies that milk or semi-sweet wouldn’t do.

Photos of the process here.

Ingredients
1 cup flour
3/4 cup unsweetened cocoa powder
1/4 salt
6 tablespoons unsalted butter, room temperature
8 ounces dark bittersweet chocolate (chopped or measured chips)
3/4 cup white chocolate chips
4 large eggs, room temperature
1 cup sugar
1 1/4 cups Guinness Extra Stout beer, room temperature, no foam
1 cup semisweet chocolate chips

Preparation

  1. Preheat oven to 375. Grease 9×13 pan.
  2. In medium bowl, whisk flour, cocoa powder and salt until evenly combined. Set aside.
  3. In double boiler over low heat, melt butter, bittersweet chocolate and white chocolate chips. Stir constantly until melted. Remove from heat.
  4. In large bowl, beat eggs and sugar on high speed until light and fluffy; about 3 minutes. Add spoonful of egg mixture to chocolate mixture to cool it off (you don’t want to cook your eggs.) Add chocolate mixture to egg mixture and beat well.
  5. Add flour mixture to egg mixture and beat until just combined. Whisk in beer. Pour in chocolate chips and stir to combine. Pour into prepared pan.
  6. Bake 25 to 30 minutes (checking for doneness starting at 25 minutes). Brownies are done when toothpick inserted in center comes out clean. Let brownies cool to room temperature before cutting.

Recipe from Confabulation in the Kitchen.

Comments

8 Responses to “Guinness Brownies”

    CookiePie on 1 May 13th, 2010 12:05 pm

    YUM – those look fantastic! LOVE the Guiness and multiple chocolates. Bookmarking this now!

    Tweets that mention Guinness Brownies : Nosh With Me -- Topsy.com on 2 May 13th, 2010 12:39 pm

    [...] This post was mentioned on Twitter by NoshWithMe, NoshWithMe. NoshWithMe said: New Recipe! Guinness Brownies: http://noshwithme.com/2010/05/guinness-brownies/ [...]

    emiglia on 3 May 14th, 2010 1:55 pm

    Ohh… a new brownie recipe! Not sure how I missed this in March, but it looks excellent.

    phyllis on 4 May 14th, 2010 3:58 pm

    these look so yummy. i made ones at st. patrick’s day that were “black and tan” – they had two layers, one with guinness. so i know how good that stuff is in a brownie! :-)

    Seanna Lea on 5 May 19th, 2010 9:21 am

    They look wonderfully decadent. I’m not a beer drinker, so I cannot imagine how the Guiness effects the taste but they look like a chocolate lover’s dream!

    Abby on 6 August 18th, 2010 5:19 pm

    Hey! JUST saw this. (I’m so late to the party.) So glad they were a hit! Yes – so fudgy and decadent. I have no idea why the white chocolate, either, but there ya go. I’ve never made brownies with it before!

    Irish Car Bomb Brownies | The Spiffy Cookie on 7 March 11th, 2011 8:33 am

    [...] Source: Adapted from Nosh With Me [...]

    Erin on 8 March 11th, 2011 11:15 am

    Just made these into car bomb brownies, with a baileys cream cheese swril. Amazing!

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