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If you are planning a St. Patrick’s Day party or not, these Guinness Brownies are a must try and save recipe! I know, I am in my Guinness mood, this is the second recipe in a row using stout. By all means, I really don’t like drinking it, I am a Lager kind of girl. On the other hand, if we are talking adding Guinness to a sauce (hope you did not miss my amazingly delicious Beef Pie post) or even to a cake, that’s a different story. I absolutely love the malted flavor it brings to the food.
This morning, I was all set to bake these moist, fudge-stoutly Guinness Brownies. I know you will be a little bit sceptic adding beer to your brownies, but I promise there will be no strange taste in the end. These are probably the best Guinness Brownies ever! I was way too sleepy (damn! stayed way too late last night, watching House of Cards) and did not realize that my house will smell like a brewery before 9am 🙂 Don’t start these brownies first thing in the morning! Oh and stay next to the saucepan when you’re boiling the beer, of course will get foamy and bubbly and next thing, you’ll have to wash your stove top!
The recipe is pretty easy, a classic brownie recipe, where you add some Guinness Beer to the batter and to the glaze. I really like my brownies to be chocolaty and you have probably noticed the flavor changes over days and the chocolate flavor seems to melting into thin air. There is a secret ingredient I am adding to the batter to enhance the chocolate flavor and keep it for longer: 1 teaspoon of instant coffee! Yes, just by adding a little bit of instant coffee, you’ll take your brownie to the next level. You have to try this!
According to an article I read recently, the world splits into 2 groups when it comes to brownies: one group that loves crumbly and cakey brownies and the second one which prefers them dense and fudgey. What group are you in? I am definitely for dense and fudgey!
Hope you’ll enjoy it!
- 1¼ cup stout I used Guinness
- 1 bag 11.5oz/ 326g milk chocolate morsels (used Nestle)
- 1 and 1/3 sticks unsalted butter 11 tablespoons
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- a pinch of salt
- 1 cup milk chocolate morsels used Nestle
- 2 tablespoons unsalted butter
- ¼ cup stout will be reserved from the initial batter quantity
- 1 US cup = 200ml
- 1 butter stick = 4oz/113g
Place stout in a small saucepan and bring it to a boil, whisking to get rid of the foam and reduce the heat as it gets to the boiling point; cook it for 10 minutes and then remove from heat. Allow to cool. Reserve ¼ cup stout for using it later in the glaze.
Preheat your oven to 350F/ 180C. Line a square/ rectangular/ circle (9 inch/ 23 cm max)metal baking pan with baking paper. In a medium bowl set over a sauce pan with simmering water, stir the chocolate morsels and butter until you get a smooth mixture.
In a separate large bowl, whack together sugar, eggs and vanilla extract. Gradually add the chocolate mixture and 1/2 cup stout. Whisk in the flour and salt too. Pour the batter into prepared baking pan.
Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached for almost 40 minutes. Once the brownies are out of the oven, remove them from the pan and allow to cool for at least 20 minutes.
Meanwhile, prepare the glaze by stirring 1 cup chocolate morsels in a medium bowl set over a sauce pan of simmering water until melted and smooth. Add reserved reduced ¼ cup stout and butter; whisk until well combined.
Pour the warm glaze over brownies. Let stand at room temperature until glaze is set, minimum 40 minutes.Cut into squares using a long knife, cleaning it with warm water and drying it with a paper towel before cutting the next square.
This recipe was adapted from Bon Appetit Magazine, February 2012.