I have been experimenting of late with Guinness as an ingredient in breads and desserts and spent some time this weekend making a brownie with the stout in honor of March and the upcoming St. Patrick’s Day holiday. The resulting brownie is cake like with a nice amount of chocolate and a nice malt flavor. It is adapted from a recipe in Fine Cooking magazine. The less said about some of the breads I made, the better!
Ingredients
1 ¼ cups all-purpose flour
1/3 cup unsweetened cocoa powder
¼ tsp. salt
10 oz. semisweet chocolate chips (8 oz used for the brownie and 2 oz. used for the topping)
6 tbsps. butter
1 cup brown sugar, packed
2 eggs, plus 2 egg yolks
1 cup Guinness
1. Preheat oven to 350 F. Line bottom of a 9 x 13 baking pan with parchment paper, allowing paper to extend over the edges, and set aside. In a medium bowl, combine the flour, cocoa, and salt, and set aside.
2. Set aside ¼ cup of semisweet chocolate chips. In a small saucepan, combine 8 oz. of chocolate chips and the butter. Cook over medium heat until smooth. Remove and let cool for 5 minutes.
3. Meanwhile, in a large bowl, beat brown sugar, eggs, and egg yolks with an electric mixer on medium high-speed scraping as needed for 3 minutes. On low speed, beat in the chocolate mixture until just combined. Add half of the flour mixture, the Guinness, and the remaining flour mixture, beating until just combined. Spread in pan.
4. Bake until a toothpick inserted in the center comes out clean with just a few crumbs, 35 minutes. Sprinkle the reserved chocolate chips over the warm brownies. Cool completely. Lift parchment from pan and cut into bars.
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