It’s a cold, grey morning so I’ve decided to make a dark dessert to match — Guinness Stout Brownies.
The first time I made these I under-baked them. They tasted good, but weren’t really suitable for sharing. I’ve since made them again and been more careful with the bake time. It’s not always easy to tell when brownies are done.
Guinness Stout Brownies 8 Inch Pan
The recipe below will give you a 9×13 inch pan of delicious Guinness Stout Brownies. If you only need half as many, you can halve the ingredients and use an 8 inch square pan. Bake time for the 8 inch pan should stay at around 30 minutes, though it might vary from oven to oven, so check at 25. The last batch I made had an internal temperature of 209F and did not seem over nor under-baked.
Guinness Stout Brownies
- 1 cup all-purpose flour (130 grams)
- 3/4 cup unsweetened cocoa powder (70 grams)
- 1/4 teaspoon salt
- 6 tablespoons unsalted room temperature butter cut into cubes
- 8 ounces dark or bittersweet chocolate, chopped (460 grams)
- 3/4 cup white chocolate chips (114 grams)
- 4 large eggs
- 1 cup superfine or granulated sugar (200 grams)
- 1-1/4 cups 10 ounces Guinness Extra Stout beer**
- 1 cup semisweet 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 or grease and line with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined.
- 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 will lighten a bit from the fizziness of the beer. Make sure that the batter is cool (not warm from the chocolate) then fold in the chips.
- 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.
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.
I’ve made Nigella’s cake with guiness and I hate it. I guess I dont like that stout flavor.
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.