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
- 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
- Preheat oven to 350°C. Line an 8×8 baking pan with parchment paper, leaving a 2″ overhang. Set aside.
- Bring stout to a boil in a small sauce pan; cook until reduced to about ⅓ cup, about 12 minutes. Let cool.
- 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.
- 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.
- 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.
- 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.
- Chill in the fridge for 30 mins. Cut intro bars and serve.
Recipe by TheBakerChick