I’m just going to say it: these brownies are AMAZING. They are super rich, super dense, and super good. The office devoured them, and I think they could be my best baked creation yet. Now of course I didn’t invent Guinness Brownies, but I did create this recipe for mighty fine ones. I made them in honor of St. Patrick’s Day, but they are perfect anytime, especially with a Guinness, a latte, or plain ol’ milk.

Yields 3 dozen decently sized treats

What you need:

1 cup whole wheat pastry flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
5 tbsp. unsalted butter, cut into cubes
1 cup milk chocolate chips (I used Nestle)
8 oz. bittersweet chocolate bars
(I used 1, 100% Hershey’s unsweetened baking bar and 1, 60% Ghirardelli bar)
1 cup semi-sweet chocolate chips (I used Hershey’s)
1 cup agave nectar
4 eggs (at room temperature)
1 1/2 cups Guinness Extra Stout (also at room temperature and head skimmed off)
powdered sugar for dusting (optional, but a nice touch)

What to do:

–Preheat the oven to 375°
–Grease a 9 x 13 baking dish/pan (or use parchment paper)
–Whisk together flour, salt, and cocoa powder
–With a double boiler (or make your own with two pots, the bottom pot filled with water, the top pot in the bottom pot, but not touching the water), melt the chocolate bars and milk chocolate chips with the butter until smooth.

You don’t want to burn this delicious chocolate melted goodness, or it will get clumpy.

–In a large bowl, whisk together the agave nectar and eggs. This is not pretty looking, and it will NOT get frothy (like sugar does). I like agave because it is natural, unprocessed, and tastes great in baked goods. Use sugar if you’d prefer, and whisk with eggs until frothy.


–Slowly whisk in the chocolate/flour/salt mixture, leaving it a bit lumpy.


–Pour in the melted chocolate, and mix slowly with a wooden spoon.

If you trust where your eggs come from (mine are from Stone Barns), then by all means, give this mixture a taste before you load it with Guinness.

–When this is combined (and a tiny bit clumpy, not perfectly smooth), whisk in the Guinness (remember to try to skim most of the head off).

–Pour the mixture into the baking dish/pan, and top with the semi-sweet chocolate chips. Don’t be alarmed if it looks more liquid-y than most baked goods on their way to the oven. It will create an ultra chocolate-y, dense goodness.


–Bake for 35-50 minutes or until a toothpick comes out pretty clean. It has to bake for a longer period of time since it is so liquid-y.

About 15 minutes in

–When done, let the brownies cool and then dust with powdered sugar.

Sneaking a taste! Yumm


Enjoy!

Advertisements