ISO Guinness Brownies Recipe
I found this recipe and I hope it's what you're looking for.
The original version of these brownies was developed in Ireland. The malt in the Guinness stout beer intensifies the flavor of the chocolate in these delicious brownies. The texture is an interesting combination of fudge, mousse, candy, and traditional brownies. Although decadently chocolate, they are surprisingly light due to the eggs. You won't taste the beer at all. Great for St. Patrick's Day or any day.
•1 cup all-purpose 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
•1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)
•1 cup semi-sweet chocolate chips
•1/8 cup (about) confectioners' sugar for dusting
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined.
Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
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.
Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving.
Note: The Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.
Yield: 36 to 48 brownies, depending on cut size
Well, I never did get around to the brownies until yesterday. I went to stay with friends for a few days and took a bottle of Guinness w/ me for the brownies. I thought they were wonderful! VERY rich, delicious hint of the stout (I am not a beer/ale/stout drinker at all), moist, kind of thick/chewyish.
I made a couple changes. I only used 1/2 cup of white chocolate chips because I didn't take any with me, and the store near my friend's house didn't have any good ones. The ones they had were generic and kind of ... I don't know, they weren't too great. So I cut those back. Next time, I would use good white chocolate, still only melt 1/2 the cup in, and possibly put remaining 1/4 cup on the batter w/ the chocolate ones at the end.
Also, she had no unsalted butter, so I just eliminated the salt. In fact, she had no butter, so I had to use ... margarine! Ugh. I hate the stuff. But it worked ok.
I didn't like dropping the chocolate chips on the batter and then dumping it in the pan. I have to wonder if that wasn't misplaced in the order of things in the directions. I think I'd stir in half the chips and then drop the other half on top. I ended up doing as instructed (dropping on batter then putting in pan), but then I sprinkled about 3/4 cup of bittersweet chips on top (adding to the extreme richness!) and about 1/4 cup of semi-sweet.
Finally, she had no non-stick foil or parchment, so we greased & floured. It worked just fine. She had a Pampered Chef stoneware 9x13, and we used that. I didn't put the powdered sugar on top, either.
I will make these again, making above-mentioned changes. But I think it would still be delish exactly as written.
You can't really taste the white chocolate because it's melted in with the otehr. And, as I said, I used less. But I don't think eliminating it would be a big problem. You can experiment each time you bake them. Like substitute the chocolate in a half or quarter of what's called for in white or something, and gradually add more as you can handle the richness. I know that I wouldn't put as much chocolate in the next time. I'll put half mixed in and half dropped on top (rather than all mixed in and another half amount on top). They were almost too rich (something I once said I would never utter in my life but, alas, have come to do occasionally!)
I just made these brownies a few days ago. I couldn't find any straight white chocolate chips at the store so I used those semi sweet/ white chocolate swirl chips. Like others I didn't drop any chips on top.
They are really rich and dense but I loved them! Reminded me more of a cake/fudge than a brownie which was great because I'm not really a brownie fan.
I hope others enjoy this recipe as much as I have, thank you!
I didn't see this question until now. I once made Guinness Brownies using a champagne brownie recipe and replacing the champagne with Guinness. I actually messed up and forgot to add butter - but somehow the brownies turned out ok! They were very fudgy and chocolately..Since I did mess up, I'm sure they taste even better with butter!
The recipe I used, with instructions:
My blog post with pictures of the Guinness brownies (and also Guinness cupcakes
So I finally tried the Guinness brownies today. I followed the recipe exactly, and the description about the texture of the brownie at the beginning of the recipe is spot on - it's almost like a chocolate mousse. Definitely not what I was expecting from a brownie. It was indeed very chocolatey and the taste was good, but I really couldn't taste much of the Guinness, and since I like that chewy brownie consistency, I think I'd rather make regular brownies instead. I'd try that man-catcher brownies recipe, but I'm still a bit iffy on using 3 whole sticks of butter...
Not too complicated. Take any brownie recipe that would normally call for water
(though many don't) and just replace with Guinness. Another option is to reduce the Guinness - s-l-o-w-l-y simmer it down, concentrating the flavors, adding a bit of sugar so you get more of a syrup. I don't find the excess liquid makes a terrible difference in the texture. Rather than add it at the beginning, you could also brush the syrup into the hot brownies at the end, letting it soak in, and then return them to the oven for a few more minutes to evaporate what little liquid is left. Or do both, like I do.
Here's my basic recipe, which I'm totally winging most of since I can't remember what I do half the time:
16 oz. Chocolate (semi-sweet or bitter-sweet or a mix, depending on taste - I do half and half)
3/4 cup unsalted butter
3/4 cup sugar
3/4 cup brown sugar (the darker and molasses-i-er the better)
1/2 cup Guinness "syrup" (24 oz + 4 tbl sugar - or more - reduced to 1/2 cup)
Inside scrapings from one vanilla bean (or, like, a tsp of extract. Or as much as one tbl, if you like as much as I do.)
1 1/4 cups flour
1/4 teaspoon salt
1 cup of nuts, chocolate chips, whatever else you want to put in there
Preheat oven to 350. Butter your pan (13X9) or line it with parchment paper or foil. Butter the foil if you go that route. Feel free to dust with a little cocoa powder if you like.
Mix sugars, eggs, vanilla scrapings, and 1/3 cup of the Guinness reduction (cool it down first so you don't cook the eggs) until well blended. Save the rest of the reduction.
(Save the empty husk of the vanilla and stick it in the bottom of a reasonably airtight jar of sugar. Don't use the sugar for at least a week. Or stick it in a bottle of tequila. Or anything it could potentially add tastiness to. Heck, scrape it early and add the shell to the Guinness as you're reducing, get all that goodness outta there...)
In a double boiler (or a small pot held over a large pot full of simmering water) melt the chocolate. Add butter and whisk until incorporated. Let cool slightly and bit by bit, whisking constantly (again, don't want to cook those eggs!) incorporate into the sugar-egg mixture.
Add flour and salt, mix well. Add nuts, chips, crunchy frog, whatever it is you like with your chocolate...
Bake for 25 minutes, remove from oven and brush top with remaining syrup. If top looks loose, just "shake" the syrup on there with the brush until it's well covered and soaked in. Return to oven for another 5 to 10 minutes.
Remove. Let cool. Eat.
The same recipe will work essentially the same with any liquid "flavor" you want to add - I've made brownies with Bourbon, Brandy, Port... but you could just as easily make Scotch Brownies or Apple Cider Brownies or Budweiser Brownies or Midori Brownies or Pineapple Juice Brownies or... whatever floats yer boat.
Just remember when reducing hard stuff: don't boil it - just a low simmer will concentrate the flavors better. Do it in a deep pot, so flames can't jump over the edge and flambe your ingredients away. Most importantly, NEVER leave it unattended and ALWAYS have a fire extinguisher handy. Beer won't burst into flame on you, but trust me - bourbon will, even with no direct contact with flame. (There, that's my Alton Brown moment for the day.)
Only thing I'd add is you may want to add more sugar to the reduction - any beer reduction will have a slightly bitter edge from the hops, I find it's tempered perfectly well by all the sugar and butter, but to each their own.