Guinness Brownies

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10 Mins Preparation Time
25 Mins Cooking Time

This is a variation on the famous brownie. Feel free to cover it with cream cheese icing like its big brother, or to use another stout-style beer in place of the famous Irish champagne.

Ingredients

For the caramel:

  • 120 g ( oz) dark chocolate
  • 200 g (7 oz) unsalted butter
  • 80 ml ( fl oz/¼ cup) Guinness
  • 6 eggs
  • 350 g (12 oz) caster (superfine) sugar
  • 1 teaspoon natural vanilla extract
  • 150 g ( oz) plain (all-purpose) flour
  • 50 g ( oz) unsweetened cocoa powder

Method

PREHEAT THE OVEN TO 180°C (350°F/GAS 4). Break the chocolate into pieces and melt it with the diced butter in a microwave or double boiler (in a mixing bowl placed over a saucepan of gently simmering water). Let the mixture cool a little before adding the beer, then whisk together well.

BEAT THE EGGS WITH THE SUGAR AND VANILLA EXTRACT IN A LARGE MIXING BOWL UNTIL THE MIXTURE BECOMES PALE AND MOUSSE-LIKE. Add the melted chocolate and stir.

SIFT THE FLOUR AND COCOA TOGETHER, THEN ADD THIS MIXTURE TO THE PREVIOUS ONE, MIXING WITH A WOODEN SPOON.

BUTTER A 20 x 28 CM (8 x 11¼ INCH) RECTANGULAR CAKE TIN, THEN POUR IN THE BATTER. Bake the brownie batter for 25 minutes. It should still be a teaspoon soft and melting in the middle and a lovely crust should form on top.