Guinness Stout Brownies II

The brownies have cooked and cooled. They’re definitely better than the last batch, although the Guinness flavor isn’t very strong. In fact, I can’t even taste it this time. Maybe the brownies need another day to sit around. They’re fudgy, but not extremely dense. I beat the eggs and sugar quite a bit, so perhaps that is why the texture is so light.

Also, I did make one small change to the original recipe. At the end, I added a bit of vanilla extract.

These are very good, but I’m hoping the beer taste is a bit more prominent tomorrow.

Guinness Stout Brownies

1 cup all-purpose flour
3/4 cup unsweetened cocoa powder (used a combo of Hershey’s dark and natural)
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
3/4 teaspoon vanilla
1 cup semi-sweet chocolate chips
1/8 cup (about) confectioners’ sugar for dusting (optional)

Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil (Reynolds Release)

In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined.
Set aside.

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.

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.

Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin and vanilla. Drop semisweet chocolate 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. Dust with confectioners’ sugar before serving.

36 brownies