Happy St Patrick’s Day!!! If there was ever an excuse for beer filled brownies today is it. If you’re not a Guinness lover like me this is a sneaky way to get your token St Patrick’s Day pint in. These are really, really fudgy. They’re as dark and rich as the Guinness itself and while you can’t quite taste the stout it gives them a more mature depth of flavour, I like to think.
- Guinness (1 can or bottle, whatever you like approx. 450ml – reduced to 250ml)
- Chocolate 350g
- 40g cocoa powder
- 80g all purpose flour
- 200g butter
- 3 eggs
- 150g sugar
- ½ tsp salt (or a pinch)
Preheat the oven to 180C
Simmer the Guinness gently over a low heat until it’s reduced, this is what gives the brownies their flavour.
Set aside 50 ml for the glaze.
Melt the butter and chocolate in a heatproof bowl over barely simmering water.
Whisk the eggs, sugar and vanilla until frothy.
Slowly add the melted butter and chocolate to the frothy mix, whisking gently.
Add 200ml of Guinness and stir to combine.
Sift the flour, salt and cocoa powder into the wet mix and fold gently.
Pour into the pan and bake for 30 – 40 minutes, a skewer inserted in the middle should come out with a few moist crumbs.
Don’t be tempted to eat them warm, these are much better allowed to cool and even refrigerated. I can’t quite convey how rich, dense and fudgy they are.
- 120g chocolate
- 50ml Guinness
- 50 ml cream
- ½ tbsp. butter
Melt the chocolate in pan over water.
Stir in the cream, butter and stout then pour over the brownies.
Allow to cool completely before slicing. I’d recommend sticking them in the fridge to cool so that they slice nice and neatly, and because they do seem to taste better in all their firm fudginess.