Tuesday, November 9, 2010

guinness brownies

Beer. Brownies. What could be better together?

When a friend sent me this recipe (she's not sure where she got it originally), I knew I had to try it.

And a couple of years later...here we are. Makin' brownies with a lovely beer.

These are actually better after sitting a day or two, so if you're planning on serving them to guests, make them at least a day ahead. The flavors meld and you can taste the slight hint of tart/sour Guinness, which works perfectly with the chocolate.

You'll need:
  • 4 large eggs
  • 3/4 c. flour (I used all purpose)
  • 3/4 c. sugar (I used a bit less than 1/2 c.)
  • 3/4 c. cocoa powder
  • 8 oz. bittersweet chocolate (I use at least 70%)
  • 4 oz. good-quality white chocolate
  • 1 1/4 c. Guinness
  • 6 T. unsalted butter
  • confectioners' sugar
Do this:

Preheat your oven to 375 F and butter an 8x8 inch pan. Combine the egg and sugar with an electric mixer till fluffy, then melt together the dark chocolate, white chocolate, and butter. Remove the pan from the heat then add the egg and sugar mixture to it. Sift the flour and cocoa together, beat it into the chocolate mixture, and then whisk the Guinness in. Pour into the pan and bake for 20-25 minutes or until a toothpick comes out clean.

Cool. Let sit for a day or so (OK, have one piece while you're waiting) and then chow, baby, chow. Cheers! Kanpai!