First of all: WELCOME BACK DAN! You’re just in time for St. Patrick’s Day! To celebrate your return from the land down under and St. Patrick’s Day, let’s all make a batch of these Guinness Brownies. Slainte!
Guinness Brownies (courtesy patentandthepantry.com)
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons unsalted room
temperature butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped (I used 6 ounces of bittersweet and 2 of 70 per cent dark chocolate)
3/4 cup milk chocolate chips
4 large eggs, at room temperature
1 cup granulated sugar
2 bottles Guinness beer, reduced to 1 1/4 cups
3/4 teaspoon vanilla
1 cup semi-sweet chocolate chips
icing sugar for dusting (optional)
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
In a double boiler set over low heat, melt butter, bittersweet chocolate and milk chocolate chips. Remove from heat.
In a large mixing bowl, beat together eggs and sugar on high speed until light and fluffy. Pour in melted chocolate mixture and beat until combined.
Add flour-cocoa mixture and beat until just combined. Whisk in cooled Guinness and vanilla. (It will take a few minutes for the beer to incorporate. I used more of a folding technique with the whisk for the first minute or two to keep everything from slopping everywhere.)
Pour into prepared pan. Scatter over semi-sweet chips.
Bake 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Note: mine only took 24 minutes; start checking at the 20-minute mark.
Let brownies cool. Dust with icing sugar if using and serve.