St. Patty’s Day is around the corner….
And what better excuse to crack open a beer at 11am than to make brownies. Oh yes, I said BEER and BROWNIES, together, like a happy marriage of everything wonderful in life that makes me happy.
First off – I love me a good Guinness from the tap. It is everything smooth and milky and has the least amount of calories in a beer (bet you didn’t know that, huh?). If you can’t get a Guinness on tap, the next best thing is in the can. YES, IN THE CAN! I can’t stress this enough. The can has a little nitrogen nodule which cracks open upon the cracking open of the can and it makes the Guinness infinitely more delicious than just having it out of a bottle. Just trust me on this one.
Third – This recipe was stolen off the internet in a variety of places (too many to list) but thanks internet for supplying me with a helpingful (is helpingful a word?) of awesome-sauce this weekend.
1 cup 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 (I personally like Dark Chocolate, so, I’m sure it can be used as a halfsie here.)
3/4 cup milk chocolate chips
4 large eggs, at room temperature
1 cup granulated sugar
2 CANS! Guinness beer, reduced to 1 1/4 cups
3/4 teaspoon vanilla
1 cup semi-sweet chocolate chips
icing sugar for dusting (optional if you are into frou frou’ing your desserts. Mine never make it that far and usually end up in my mouth before ‘decorations’ can be added.)
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
In a double boiler set over low heat, melt butter, bittersweet chocolate and milk chocolate chips. Remove from heat.
In a large mixing bowl, beat together eggs and sugar on high speed until light and fluffy. Pour in melted chocolate mixture and beat until combined.
Add flour-cocoa mixture and beat until just combined. Whisk in cooled Guinness and vanilla. (It will take a few minutes for the beer to incorporate. I used more of a folding technique with the whisk for the first minute or two to keep everything from slopping everywhere.)
Pour into prepared pan. Scatter over semi-sweet chips.
Bake 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Note: mine only took 24 minutes; start checking at the 20-minute mark.
It is kind of a tedious process, but ….
I just found a treasure-trove of deliciousness when it comes to Guinness. (click click click)