Ultimate Fudge Guinness Brownie


Hola!

I’m terribly sorry for disappearing from this site for such a long time. Spent majority of Jan and Feb travelling in India and Vancouver. Teehee. Since returning home, I admit that I got lazy and my drive to try something new pretty much dried up like a prune. Even my Christmas Sock deco hanging on the window is….still there.

Anyway, I thought since St Patrick Day round the corner. Why not try a Guinness recipe from TheBakerChick? This brownie uses stout but you can’t really taste it plus it is so fudgey. TheBakerChick recipe also makes a glaze but i had no luck with making caramel EVER so I skipped it all together.

The recipe requires quite a bit of patience so read and plan ahead!

Fudgey Brownie Guinness Brownies

Yield: 1 8 x8 ” size

Cook Time: 1 hour + 50 min standind time

Prep time: 20 mins

Ingredients

  • 1 cup stout (such as Guinness)
  • 12 ounces semisweet or bittersweet chocolate chips
  • 1 cup (2 sticks) unsalted butter
  • 1½ cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1¼ teaspoons kosher salt

Steps

  1. Preheat oven to 350°C. Line an 8×8 baking pan with parchment paper, leaving a 2″ overhang. Set aside.
  2. Bring stout to a boil in a small sauce pan; cook until reduced to about ⅓ cup, about 12 minutes. Let cool.
  3. Stir chocolate and butter in a medium heat-proof bowl set over a saucepan of simmering water until melted and smooth or use a double boiler if desired.
  4. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then ¼ cup stout from pan. Fold in flour and salt. Pour batter into prepared pan.
  5. Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 45-60 minutes. Mine took about 50 mins.
  6. Transfer pan to a wire rack and let cool for at least 20 minutes. Using parchment overhang, lift brownie from pan and let cool completely.
  7. Chill in the fridge for 30 mins. Cut intro bars and serve.

Recipe by TheBakerChick

 

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