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  1. Recipe Monday: Guinness Brownies

    March 11, 2013 by Start From Scratch

    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)

    Photo 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.