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
- 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
- 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. 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.