St. Patrick’s Day inspired ‘guinness’ brownies. These brownies were baked in a regular oven. Suggest you wait 24 hours before cutting into these brownies to allow time for the Guinness to mingle with the chocolate and settle the flavors…really!!! Be patient, it is worth the wait The brownies are very moist and after a day a hint of the guinness remains and they are ready to enjoy!
Want more recipes like this? Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/
Time: 55 – 60 minutes
Makes: 16 brownie squares
6 tablespoons salted butter * (plus 2 tbls. for the pan)
12 oz. milk chocolate (good quality), chop finely
3/4 cup all purpose flour
3/4 cup natural cocoa powder
1/4 teaspoon salt
4 large eggs (room temperature)
3/4 cup sugar
1/4 cup brown sugar, firmly packed
1 1/4 cups Guinness (1/4 cup will be left for the cook)
2/3 cup semisweet chocolate chips
- Preheat oven to 350 degrees F.
- Place oven rack in the center position in the oven. Pre-heat to 325 degrees.
- Lightly butter a 7 1/2″x 11″ pyrex baking dish then line the bottom of the long portion of the dish with 18″ of foil pleated to fit the pan and the excess foil extending beyond the dish so foil that extends up the sides and out of the dish (see picture above). Butter the foil.
- Melt 6 tablespoons of butter in microwave safe dish and set aside. Melt 12 oz. of milk chocolate in another microwave safe dish heat on high for 30 seconds 2-3 times, stirring after each 30 seconds. Combine the melted chocolate and butter together and set aside.
- In a medium bowl whisk together flour, cocoa and salt. In a separate bowl combine eggs, regular sugar and brown sugar. Mix the egg and sugar mixture with an electric mixer for 1 minute on medium/high speed then set on low speed and add melted milk chocolate/butter mixture.
- Scrape down the sides of the bowl. Add flour mixture until combined. Add Guinness, mixing on low to combine.
- Pour brownie batter into the buttered foil lined dish. The batter will be watering kinda like Mississippi mud cake batter or a runny pancake batter.
- Sprinkle top of brownie dough with the dark chocolate chips. Fold in the excess foil in to meet the ends of the dish.
- Bake the brownies for approximately 55 – 60 minutes. Brownies are done when a steak knife inserted into the center comes out with moist crumbs.
- Do not over bake. Place baking dish on a cooling rack.
- When brownies are cool, run a knife around the edge between the foil and the pyrex to loosen, then lift the brownies out of the dish using the aluminum foil handles.
- Cut into 16 squares when the brownies are completely cool. Let the brownies rest for 24 hours….they need this time to settle the flavors.