Sunday, May 26, 2013

Guinness brownies

Guinness brownies / Brownies de Guinness

One of the great things of having a blog for so long is that after all these years you and I have bonded in such a nice way that I no longer feel ashamed to tell you things like my caipirinha fiasco (no judgmental comments so far). :D I like me some booze occasionally, either for drinking or for baking.

Just like the cake I posted the other day these brownies are a great way of enjoying a beer without having to deal with a headache the morning after: they are chocolatey, very fudgy – to the point of being creamy – and delicious with a scoop of vanilla ice cream on the side.

Guinness brownies
slightly adapted from the delicious and foolproof Tate's Bake Shop: Baking For Friends

5 tablespoons (70g) unsalted butter, chopped
250g milk chocolate, finely chopped
½ cup + 1 tablespoon (80g) all purpose flour
½ cup (45g) unsweetened cocoa powder – I used Dutch-processed
pinch of salt
3 large eggs
½ cup + 1 tablespoon (112g) granulated sugar
3 tablespoons (40g) brown sugar, packed
1 teaspoon vanilla extract
225ml Guinness or other stout beer
¾ cup (125g) semisweet chocolate chips

Preheat the oven to 180°C. Line 20cm (8in) square baking pan with foil, pressing foil firmly against pan sides and leaving 5cm (2in) overhang. Butter the foil.
In a small saucepan over medium heat, melt the butter. Remove from the heat, add the chocolate and let stand for 1 minute. Stir until chocolate is melted and smooth, cool slightly.
In a small bowl, whisk together the flour, cocoa and salt. In the large bowl of an electric mixer fitted with the whisk attachment, beat the eggs, granulated sugar and brown sugar on high speed until well combined. Beat in the vanilla. On low speed, mix in the chocolate mixture and scrape the sides of the bowl. Still on low speed, mix in the dry ingredients, then the stout. Finish mixing with a spatula, then transfer to prepared pan. Smooth the top and sprinkle with the chocolate chips.
Bake until a toothpick inserted in the center of the brownies comes out with moist crumbs, about 50 minutes. Cool completely in the pan over a wire rack. Lift up the brownies using the foil and cut into squares.

Makes 16


Sara said...

YUM. These brownies look insanely good!

Laura (Tutti Dolci) said...

Fudgy brownies are a must, these look like chocolate heaven!

Priya Suresh said...

Luscious and fudgy brownies..beauties!!

Alessandra said...

Hi! I'm writing from Italy and I've just discovered your blog! I would like to try these fabulous brownies, but I was thinking to use half milk chocolate and half dark chocolate. What do you think? Should I change the quantity of sugar? Thank you! Bye :)

Patricia Scarpin said...

Hey, Alessandra, I think it would work well, but they would be less sweet. Maybe a tiny bit more sugar?

Alessandra said...

Hi Patricia, and thank you for your answer! Yesterday I made these brownies with 125 g of dark chocolate and 125 g of milk chocolate. They're very yummy! :) I dind't change the quantity of sugar because I realised my dark chocolate was pretty sweet. Bye

Patricia Scarpin said...

That is excellent news, Alessandra! Thank you for letting me know how the brownies turned out!

Laura said...

I love cocoa brownies. I have this book too, but your photos are sealing the deal. Making soon!

Related Posts with Thumbnails