ISO Guinness Brownies Recipe
I was at an Irish pub earlier this evening enjoying a pint of Guinness, and I saw on the menu "Guinness Brownies". I was intrigued. Has anyone tried something similar and have any comments? Does anyone have a recipe?
I've made Fleming's Oatmeal Stout Gingerbread with GREAT results. Never made brownies with that ingredient. Hope we get some good responses.
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
I might figure it out if I went to the store, but is this the regular or draught style? I know you said you don't taste it in the recipe, but as beers they taste vastly different (CO2 v N2). Make I'll make a double batch and see. Thanks for the recipe!
Please post results! I can't wait to hear about them. Since I'm living in Indiana for the time-being, I can't go out and get Guinness today, but I'll try these brownies in the next week or so.