St Patrick's Day is tomorrow and I need to share with you guys the awesomeness that is these brownies. A thick, dense brownie full of rich chocolate goodness, heightened with that beautiful Irish stout Guinness. And then I did something awful. And by awful I mean amazing. I took the Bailey's buttercream frosting from my Irish Triple Threat cupcakes and slathered it on top of these brownies. Irish dessert squared. I took these to a party over the weekend were they got rave reviews. I've never made a brownie quite like this. It's fudgy but not gooey and thick but not cakey. Seriously, these are so good I can hardly describe them. Just trust that you need to make these. Now.
I've wanted to make Guinness brownies for a while now and I was finally able to stake claim to an extra bottle so I snagged it and got to work. Starting from Abby's recipe from Confabulation in the Kitchen, I made some adjustments to her method, making them more like my regular brownies. I also added a bit of espresso powder to height the richness of the dark chocolate. The result is pure perfection. Be warned, the batter is very runny, but it will bake into the perfect thick brownie with amazing flavor. All your Irish friends will love them. And your non-Irish friends. And anyone who doesn't like them probably shouldn't be your friend anyway. So make these for your friends.
1 cup flour
3/4 cup unsweetened cocoa powder
1 teaspoon espresso powder
1/4 teaspoon salt
6 Tablespoons butter
8 ounces dark chocolate chips
3/4 cup white chocolate chips
1 cup sugar
4 eggs, room temperature
1 1/4 cup Guinness Stout, room temperature, poured without foam
1 cup semisweet chocolate chips
Bailey's buttercream frosting (not pictured)
Whisk flour, cocoa powder, espresso powder and salt in a medium bowl. In a medium saucepan, heat butter, dark chocolate chips and white chocolate chips over medium low heat, stirring until combined and melted.
Remove from heat and stir in sugar. Return to low heat briefly to melt sugar slightly, about 30-60 seconds, stirring often.
Remove from heat and let cool slightly. Add eggs, one at a time, whisking constantly to ensure eggs are tempered and do not scramble.
Stir in flour mixture until just incorporated.
Whisk in Guinness and incorporate with batter carefully.
Stir in semisweet chocolate chips.
Pour batter into a greased 9 x 13 inch pan.
Bake at 375 degrees F for 30 minutes or until set and a tester inserted in the center comes out clean.
Remove from oven and cool on wire rack for about an hour before frosting. Let frosting set before cutting into bars.
Makes 24 brownies.
The Cookie Princess
Printer Friendly Recipe