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Guinness Stout Brownies

by on January 19, 2007 · 3 comments

It’s a cold, grey morning so I’ve decided to make a dark dessert to match — Guinness Stout Brownies.

The last time I made Guinness Stout Brownies, I underbaked them. They tasted good, but weren’t really suitable for sharing. Today, I am using a new recipe and following it as stated. I will report back later…

 

Guinness Stout Brownies
 
Prep time
Cook time
Total time
 
Brownies made with beer.
Author:
Recipe type: Dessert
Serves: 36
Ingredients
  • 1 cup (4.5 ounces) all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted room temperature butter, cut into cubes
  • 8 ounces dark bittersweet chocolate, chopped
  • 3/4 cup white chocolate chips
  • 4 large eggs, at room temperature
  • 1 cup superfine or granulated sugar
  • 1-1/4 cups (10 ounces) Guinness Extra Stout beer ROOM TEMPERATURE
  • 1 cup semi-sweet chocolate chips
  • 1/8 cup (about) confectioners’ sugar for dusting
Instructions
  1. Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil (Reynolds Release)
  2. In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined.
  3. Set aside.
  4. Melt butter, bittersweet chocolate and white chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat. Alternatively, you may do this in the microwave, microwaving on high and stirring every 30 seconds.
  5. In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
  6. Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
  7. 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.
  8. Let brownies cool, uncovered, to room temperature. Dust with confectioners’ sugar before serving.

 

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Published on January 19, 2007

{ 3 comments… read them below or add one }

stephbachman January 19, 2007 at 10:48 am

Mmmm, those sound awesome. Please do post back so I can make them over the weekend.

We are baking peanut blossoms over here today – Annika’s pick.

Poutine January 20, 2007 at 4:42 pm

I’ve made Nigella’s cake with guiness and I hate it. I guess I dont like that stout flavor.

Anna January 20, 2007 at 5:42 pm

Poutine,

I haven’t tried Nigella’s cake, but I’m guessing it’s stronger than these brownies. On day 2 (today) I can taste the stout, but it’s not super strong or anything. Then again, if you do have a real aversion to stout, you wouldn’t like it even with undertones.

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