3/4/13

Guinness Extra Stout Brownies (Warning: Decadent!)


This decadent dessert combines two of my favorite things: chocolate and dark beer.  I first stumbled across the recipe on Pinterest and it lead me to Blondie's Cakes blog.  From what I can tell from the photos on the Blondie's Cakes blog, she used Guinness Draught.  This weekend, I whipped up these brownies with G using Guinness Extra Stout.  (The recipe only uses up two of the bottles, so we got the rest of the pack to enjoy!)

 What You'll Need:

- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into cubes
- 8 ounces dark bittersweet chocolate, chopped (we used chips)
- 3/4 cup white chocolate, chopped (again, we used chips)
- 4 large eggs, at room temperature
- 1 cup sugar
- 2 bottles Guinness Extra Stout beer
- 3/4 teaspoon vanilla
- 1 cup semi-sweet mini chocolate chips




What You'll Do:

1. Preheat the oven to 375 degrees F.  Coat a 9x13-inch baking pan with non-stick baking spray.

2. Pour both bottles of beer into a medium saucepan.  Simmer on medium heat until the beer has reduced down to 1 1/4 cups.  Keep a glass measuring cup nearby to check the progress.  (Blondie's Cakes blog said this took about 15 minutes, but it took us quite a bit longer.  Keep an eye on it as it gets really frothy and could overflow!)  Once it has reduced to 1 1/4 cups, remove it from the heat and put it aside to cool.

3. In a medium bowl, whisk together the flour, salt, and cocoa until it is all combined.

4. Melt the butter, bittersweet chocolate chips, and white chocolate chips. We did this by putting it all in a glass bowl and microwaving it on high, stirring every 30 seconds.  (You could also melt them in a double-boiler on very low heat, stirring constantly.)

5. In a large mixing bowl, beat the eggs and sugar on high speed until light and fluffy.  (Blondie's Cakes said this took about 3 minutes, but it did take us a little longer.)  

6. Add the melted chocolate mixture into the light and fluffy mixture, beating until totally combined.

7. Beat the flour/salt/cocoa mixture into the melted chocolate mixture.  

8. Whisk in the reduced beer mixture and vanilla.  The batter might seem thin, but that's okay.  Pour it into the baking pan and sprinkle the semisweet chocolate chips evenly all over the top of the batter.

9. Bake 20 to 25 minutes on the center rack of the oven.  Stick a toothpick in.  If it comes out almost clean, it's ready.  (We did bake ours a bit longer than 25 minutes.  Ovens may vary, so just check on them.)  

10.  Let the brownies cool.  Then enjoy!

Our brownies turned out super rich and amazingly decadent... almost a cross between brownies and fudge.  Be sure to have a big glass of milk nearby to wash 'em down with!  ;)

Also, you can check out the original recipe (and many other goodies) over at Blondie's Cake blog.  



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