March 6, 2018

Guinness Brownies for St. Patrick's Day

Phillis Carey’s Idea of the perfect St. Patrick’s Day dessert.    3/2018

1 cup flour
3/4 cup unsweetened cocoa powder
1/4 tsp. salt
6 T. unsalted butter, cut into cubes
8 oz. bittersweet chocolate, chopped
5 oz. white chocolate, chopped
4 large eggs, at room temperature
1 cup sugar
1 1/4 cups Guinness stout, at room temperature
1 cup semisweet chocolate chips
Powdered sugar for dusting
Vanilla ice cream

1. Preheat oven to 375 degrees.  Line a 9 x 13-inch pan with aluminum foil and butter the foil.

2. In a medium bowl, whisk together flour, cocoa powder and salt to combine; set aside.  Melt butter with bittersweet and white chocolates in a glass bowl in the microwave on HIGH power for 1 minute; stir and melt 30 seconds and stir until smooth; cool a few minutes.

3. With a mixer beat eggs and sugar on high speed until light and fluffy, about 3 minutes.  Add melted chocolate mixture, beating on medium low speed until combined.  Beat in flour mixture alternately with beer; the batter will seem a bit thin.

4. Pour batter into prepared pan and sprinkle with semisweet chocolate chips—some with sink.  Bake 25 to 30 minutes or until a toothpick comes out almost clean.  Cool on a rack and sprinkle with powdered sugar.  Lift foil out of pan and pull back the foil.  Cut brownies into large squares and serve with ice cream.

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