Part 2 in my baking with Guinness adventure! One of the most popular desserts made with Guinness seems to be brownies. And I don’t have a problem with that! My recipes is inspired by the Beer Brownies found at The Kitchy Kitchen. The Guinness really helps to intensify the chocolate flavour, in a way that coffee does.
Dark Chocolate Guinness Brownies
Adapted from The Kitchy Kitchen
100g (3.5 oz) dark chocolate, broken into pieces
8 tbsp butter
200g (1 cup) granulated sugar
220g (1 packed cup) light brown sugar
30g (1/4 cup) unsweetened cocoa powder
130g (1 cup) all-purpose flour
1/2 tsp salt
2 tsp vanilla extract
120ml (1/2 cup) Guinness
1. Preheat oven to 180°C (350°F). Grease a square pan.
2. Sift together flour and cocoa powder in a bowl and set aside. Melt together the butter and chocolate over a low heat.
3. While the butter and chocolate are melting, whisk together the sugars and eggs until thick and shiny. While still beating, add the dry and wet ingredients in alternatively, until it is all evenly mixed. Do not over mix though.
4. Transfer to pan and bake for 40-45 minutes, until a knife inserted into the centre comes out clean.
5. Leave to cool in pan completely before removing.
These are lovely brownies, you definitely get the Guinness coming through but I liked it! Some chopped walnuts would be a nice addition. So I’m now a Guinness fan, as long as it’s in food and I don’t have to drink it!
‘Get these mother f**king snakes off my brownies!’