Nothing says St. Patrick’s Day like a green beer at noon. At least, that’s what it meant in college. Now that I’m “all grownup” drinking green beer, especially before noon, is “frowned upon”. Yet, I have to do something to celebrate the patron saint of Ireland, and nothing is more Irish, or more celebratory, than Guinness.
I happen to absolutely love Guinness. (We drank quite a few on a cruise we recently took to the Bahamas. I think all of the bartenders on the ship came to know us as the Guinness Couple.) You may have noticed my Guinness Mustard a few weeks ago. Now, it’s Guinness Brownies. Ah, Guinness Brownies. They are moist and a little malty, super rich and very chocolatey. I love them so.
No better way to celebrate St. Patrick’s Day than with a batch of these brownies. Trust me.
(Oh yeah – I used whole wheat pastry flour. Makes them “healthy” right?)
1 cup whole wheat pastry flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
5 tbsp. unsalted butter, cut into cubes
8 oz. dark bittersweet chocolate bar(s), chopped – I used 70% dark. Your call here.
3/4 cup milk chocolate chips
4 large eggs, at room temperature
1 cup natural cane sugar
1 1/4 cups Guinness Extra Stout beer, room temperature and foam skimmed off
1 cup semi-sweet chocolate chips (I used 60%)
1/8 cup powdered sugar for dusting
Preheat the oven to 375° and line a 9 x 13 baking dish with parchment (or grease it). Whisk the flour, cocoa powder and salt together. Set aside.
Using a double boiler, melt the chocolate bar pieces, milk chocolate and butter together until fully melted. (Make sure you don’t burn the chocolate or it will be clumpy.)
In a very big bowl, whisk the eggs and sugar together until slightly frothy. Very slowly, pour in the chocolate mixture while whisking the eggs. If you go too fast, you’ll have scrambled eggs, so take your time.
When your chocolate mixture and your eggs are combined, whisk in the Guinness. Fold in the flour mixture very slowly, making sure not to over-mix. You want to see some crumbly bits still in there.
Pour the mixture into the prepared baking dish, top with the cup of semi-sweet chocolate chips and bake for 25 – 30 minutes or until a toothpick comes out clean. Remove the baking dish and let cool completely. Dust with powdered sugar.
Makes about 2 dozen large brownies.