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.
1 cup flour
3/4 cup unsweetened cocoa powder
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
- Preheat oven to 375. Grease 9×13 pan.
- In medium bowl, whisk flour, cocoa powder and salt until evenly combined. Set aside.
- In double boiler over low heat, melt butter, bittersweet chocolate and white chocolate chips. Stir constantly until melted. Remove from heat.
- 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.
- 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.
- 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.