Deep rivers of rich chocolate flow through Guinness brownies. It's an enigmatic mystery but the Irish beer enriches the semisweet chocolate brownie experience. A beautiful balance between cake and fudge...Guinness Brownies are definitely as Oscar worthy as the compelling nominated film The Imitation Game.
This recipe is adapted from Joy the Baker's Beer Brownies.
- Generous ½ cup unsalted butter
- 3½ ounces plus a handful more of regular-size semisweet chocolate chips
- ½ cup cold Guinness (or other dark beer)
- 1 cup all-purpose flour
- Heaping ¼ cup unsweetened cocoa powder
- ¼ teaspoon fleur de sel (sea salt)
- 4 room temperature eggs, lightly beaten
- 1 cup sugar (organic cane sugar if possible)
- 1 tightly packed cup of light brown sugar
- ¾ teaspoon coffee extract
- 1 overflowing cup mini semisweet chocolate chips
Preheat the oven to 350 degrees.
Line a 13 x 9 pan with aluminum foil – enough so that you have easy lift handles on either side. Coat well with baking spray.
Make brown butter by melting the butter over a low flame. Do keep stirring with a heat resistant spatula. The butter will turn golden brown and may emit a nutty sort of essence. (It should take about 5 minutes.)
Pour the regular size chocolate chips into a heat resistant (think Pyrex) bowl placed into the top of a pan of simmering water. Make sure the bowl does not touch the water. OR place the chocolate chips into the top half of a double boiler. Melt the chocolate. Turn the heat off. Add the butter.
In a clean bowl, sift the flour, cocoa powder and salt.
In another bowl, whisk together the eggs, sugars and extract. Stir in the chocolate butter mixture. Pour the chocolaty mixture into the flour blend. Combine well. (But don’t over mix! You don’t want tough brownies.)
Spread the luscious brownie batter into the prepared pan. Bake for 40 minutes. Or until the edges are firm and the center is set.
Allow to cool…If you can. Cut into squares and clink your brownie squares with your beloveds. “Cheers!”