Chewy dark chocolate fudge brownies spiked with smooth Guinness stout, making them the perfect St. Patrick’s Day treat.
Happy St. Patrick’s Day!
Are you eating any corned beef and cabbage? I am making a batch of my favorite Sheppard’s pie. I love how quick and easy it is to throw together. Last year I missed out on making it since we were in London – drinking a pint of Guinness at our Irish hotel
This year I knew I wanted to do a little baking with some Guinness. After I whipped up some of this Guinness Dark Chocolate Ice Cream, I knew brownies were my next mission. The combination of Guinness and chocolate was just too good to pass up.
The addition of Guinness in my usual brownie batter made so some super dense and chewy brownies. They come out nice and fudgy with a smooth Guinness flavor. Perfect to eat with a glass of milk – or a pint of Guinness.
Take care not to over-bake the brownies. If they bake too long they will loose their fudgy texture.
- 1 stick (1/2 cup) unsalted butter
- 1 ½ cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup Guinness
- ½ cup plus 2 Tbsp cocoa powder, (I use Hershey’s Special Dark - a blend of regular and Dutch process cocoa)
- ¾ cup all-purpose flour
- Preheat oven to 350 F°. Grease an 8 inch square pan.
- In a large saucepan, melt the butter over medium heat. Remove from heat, and stir in vanilla, eggs, sugar, and Guinness until thoroughly combined. Mix in cocoa powder and until well blended.
- Pour batter into prepared pan, spread with a spatula to smooth out top. Bake at 350 for 30-35 minutes.
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