Guinness creates a dense, but somehow light, fudgy brownie - perfect for any day of the year, but most especially on St. Patrick's Day. There is no 'beer' flavour that you can detect, but it somehow intensifies the chocolate and creates the most interesting texture I've ever tasted in a brownie. Give them a try, you'll love them!Preheat oven to 375F.
6 TBSP butter (85 grams), cut in cubes & softened
8 oz dark or bittersweet chocolate (~ 1 1/2 cups)
4 oz white chocolate (~3/4 cup)
Melt the chocolate and butter over a double boiler, or in the microwave checking at 30 second intervals - be careful not to burn it. Set aside to cool.
1 1/4 cups Guinness
1 cup flour
3/4 cup cocoa
1/4 TSP salt
1 cup sugar
4 eggs
1 TSP vanilla
1/2 cup chocolate chips
In a bowl, whisk together the flour, cocoa & salt; set aside. Using a mixer, or a bowl and whisk, whisk together the eggs, vanilla and sugar until light and frothy. Add the chocolate mixture in three additions. Add the flour/cocoa mixture in two additions. Finally, add the Guinness in three additions.
Pour into a parchment-lined/greased 9x13 pan. Sprinkle evenly with the 1/2 cup chocolate chips.
Bake for 25 minutes, or until a toothpick comes out clean (there may be moist crumbs).
Allow to cool completely, then cut into squares . Garnish with icing sugar, if desired.
Bake for 25 minutes, or until a toothpick comes out clean (there may be moist crumbs).
Allow to cool completely, then cut into squares . Garnish with icing sugar, if desired.
