Guinness Brownies

My Goodness
My Guinness Brownies

Every girl ought to have a tall, dark, and handsome Guinness. If she is lucky she will be able to cook with it to catch herself a tall, dark, and handsome man. My Guinness Brownies are my first signature dessert. When I was started out making them all I was doing was substituting flat room temperature Guinness for all liquids in box brownie mixes. They were good but not great.
Then I figured out how to make them from scratch. They are amazing. You can top them with caramel or an infused chocolate ganache.


You will need:
1 cup All-purpose flour
¾ cup Dutch processed unsweetened Cocoa powder
¼ teaspoon salt
6 tablespoons unsalted butter, room temperature and cut into cubes
8 ounces dark bitter sweet chocolate, 56% for sweet brownies – 100% for chocolate lovers to enjoy with coffee, chopped
4 large eggs at room temperature
1 cup granulated sugar
1 ¼ cup flat room temperature Guinness

To Make:
Preheat oven to 375ºF.
In a medium bowl, whisk together flour, cocoa powder and salt.

In a double boiler, melt butter and bitter sweet chocolate over a very low heat. Once melted remove from heat.

In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy. It should take you about 3 minuets. Add in the melted chocolate mixture and continue to beat until combined. Then beat in the flour mixture and once that is combined add in the Guinness. The batter will become thin after the Guinness is added.
Pour batter into a greased baking pan. I use one of those “as seen on TV” brownie pans, it works out perfectly for me.

Bake 25 to 30 minutes on center rack.
Topper

The Irish Car Bomb Brownie : Cover the Guinness Brownies with an infused ganache
4 ounces semi-sweet or bitter sweet chocolate
⅓ cup heavy whipping cream
1 table spoon butter
1 teaspoon (or a ½ shot if you are a lush) of each Irish whiskey and Irish cream

In a medium heat proof bowl, place chopped chocolate and set aside.

In a saucepan, over medium heat, bring cream and butter just to a boil.

Immediately pour the hot cream over the chocolate and let stand for about 5 minutes.

Stir with a whisk until smooth and add your liqueur.


Enjoy and good luck.