The stout brownies have 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 II
Prep time
Cook time
Total time
Brownies made with Guinness Stout.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
- 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)
Instructions
- 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 and vanilla. 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.
36 brownies
Anna,
What’s the source for the Guinness Brownies you made yesterday and today? I really like the ones I made from the About.com version.
These are the About.com version.
have i already asked you if you’ve tried the Ben & Jerry’s Black & Tan ice cream? if it weren’t like 7,000 calories per serving, i’d eat it every day. i just love it. it’s not really beery but kinda. the base is a swirl of choc and malt ice creams, both with a nice stout undertone, and then there’s a “head” on top of just-malt ice cream. heaven. i’m in heaven.
I haven’t tried Ben & Jerry’s, but Amy’s has a flavor called “Beer” which I suppose is similar. It sounds gross, but it actually tastes very good — like malt. I’ve heard it’s very popular with seniors.
Hi Anna! I was thinking about making this tonight but using agave instead of sugar. Do you think that might work for this? I know you’ve been doing more agave substitutions lately.
Thanks!
If you want to up the guinness flavor, which I think is a great idea, why not treat it a bit like a tres leches cake. when you’re ready to serve, warm them some, and douse them with a splash of guinness. If the brownies are sturdy enough, they’ll be a little overly moist, but delicious.
I have made several batches of these in the last couple of weeks, and always make them as vegan as possible. For people that have palates that aren’t completely Americanized (best term I can think of), they are a SMASHING success. My partner and several others forbid me from putting any kind of icing or sugar on the top. I also use up the last bit of beer by pouring it over the whole batch towards the end of baking, making for a lusciously gooey brownie.
Several local rescues will be having a large 48 hour long adoption event in a week or so, and I have been instructed to bring as many of these as I can transport with my foster kittehs. 🙂
Thanks for the review, and it’s really interesting to hear that they appeal to not-so-Americanized palates. It’s been a while since I made these and I’m due for a new batch.