GUINNESS STOUT BROWNIES
Ingredients
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder (I like Scharffen Berger)
1/4 teaspoon salt
6 tablespoons sweet Irish butter, cut into cubes
8 ounces dark 75% organic free trade chocolate, chopped
3/4 cup white chocolate (make sure it's cocoa butter white chocolate), chopped
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 60 % chocolate, broken into small pieces (or chocolate chips)
optional: 1/8 cup confectioners' sugar for dusting
Directions
Preheat oven to 375 degrees
Line 9 x 13-inch baking pan with aluminum foil.
In medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, dark chocolate, and white chocolate in double-boiler over simmering water, stirring constantly until melted. Remove from heat.
In 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. Batter will seem thin.
Drop chocolate smaller bits (or 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.
Optional: Frost with Guinness Buttercream Frosting (I like mine plain)
Note: 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. Spoon off foam or let rest until foam subsides.
Guinness Buttercream Frosting
Ingredients
1 Cup Sweet Butter (room temperature)
2 1/2 Cups Sifted Powder Sugar
1/4 Cup Milk
1/2 Whole Scraped Vanilla Bean
1/2 Tablespoon MadegascarVanilla Extract
1 Cup Guinness Extra Stout
Directions
In saucepan, simmer Guinness on low heat for 10-15 min, until stout becomes reduced and thicker in consistency--similar to syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
In stand alone mixer, cream butter 1 minute
Slowly add powdered sugar in thirds, alternating with some milk each time till mixture is creamy.
Add scraped vanilla bean and vanilla extract.
Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.
Spread on cooled brownies.
Pour yourself a big mug of Guinness and drink while making ...or drink with Brownies!
2 comments:
Happy Saint Patrick’s Day!
Kudos to you for giving credit where credit is due! Unfortunately, I believe it is to the wrong person.
Although this recipe was posted on about.com in 2013, or sometime thereafter,(based on the date of the photo), this must have been an adaptation of the recipe posted by KelBel, on food.com, sometime in 2010, (based on the first comment posted on the recipe). It is a shame when people do not, at the very least, give credit to artists - no matter their medium (Actually, the legal (or at least ethical) thing to do is to get permission (even if not copyrighted, you were not the creator)).
Thank you for creating the frosting! - I will try my brownies all three ways: powdered, frosted, and plain!
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