We took a little vacation over Spring Break, so I’m just now getting around to posting something for St. Patrick’s Day — Small Batch Guinness Brownies. Along with a slight flavor of beer, the Guinness Brownies have an interesting dense, chocolaty, non-greasy texture. The chocolate flavor is strong, while the beer just enhances the bitterness of the bittersweet.
Small Batch Guinness Brownies in 8 Inch Pan
In the past I’ve made Guinness Brownies in a 9×13 inch pan, but this weekend I decided to scale the recipe down to a smaller size 8 inch square pan. In addition, I used a slightly darker chocolate as well as dark chocolate chips. Having made these before, I feel like this was the best batch yet. However, my recommendation is to make them a day ahead because the texture is a little firmer. Also, the flavor of the beer comes through a bit more on day 2.
Small Batch Guinness Brownies
- 1/2 cup all-purpose flour (65 grams)
- 6 tablespoons unsweetened Dutch process cocoa powder (35 grams)
- 1/8 teaspoon salt
- 3 tablespoons unsalted room temperature butter, cut into chunks (42 grams)
- 4 ounces extra bittersweet chocolate, 70%, chopped (114 grams)
- 1/3 cup white chocolate chips plus extra for garnish (56 grams)
- 2 large eggs
- 1/2 cup superfine or fine granulated sugar (100 grams)
- 1/2 cup plus 2 tablespoons Guinness Stout 5 ounces (weigh it)
- 1/4 teaspoon vanilla
- 1/2 cup semi-sweet chocolate chips plus extra for garnish
- 1/4 cup chopped pecans
- Preheat the oven to 375 degrees F. Line an 8 inch square metal baking pan with nonstick foil or parchment paper.
- Mix together flour, cocoa powder, and salt until evenly combined and set aside.
- Melt butter, chocolate and white chips in the microwave using 50% power and stirring every 30 seconds.
- In a mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 2 minutes. Add melted chocolate mixture and stir until combined.
- Stir flour mixture into melted chocolate mixture, then add the beer and vanilla and stir until smooth. Stir in 1/2 cup of dark chocolate chips and a small handful of white chips if desired.
- Pour into prepared baking pan and scatter remaining chocolate chips as well as chopped pecans over the top.
- Bake 25 to 30 minutes in lower third of the oven, until a toothpick inserted in the center comes out almost clean (if the pick hits chocolate chips, it will have melted chocolate on it). Pull the brownies from the oven and scatter a few more dark and white chocolate chips over the top for garnish. Let cool completely before serving. I like to cool, chill, then bring back to room temperature before serving.
Amy @ What Jew Wanna Eat
OOh I wish I saw these before I made some car bomb cupcakes! Definitely saving for next time!
Stephanie, I totally have that extra beer covered. 😉
Now what to do with the extra beer? 😉
Oh, good to know about the flavor developing! I love “better next day” recipes!