Guinness Brownies --
Chocolate and Beer Go Together Surprisingly Well
I wasn't going to post this recipe because I don't think they are really brownies, per se, but Tom really liked them --especially after they aged in the refrigerator --and he wants us to make them again, so here it is. Plus St. Patrick's Day is around the corner. So, Guinness Brownies seems apt.
(from Baking for Friends by Kathleen King)
Makes 16 brownies
6 T. salted butter, cut into tablespoons, plus some for greasing the pan
12 ounces high-quality milk chocolate, finely chopped
3/4 cup unbleached all-purpose flour
3/4 cup natural cocoa flour
1/4 t. salt
4 large eggs, at room temperature
3/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 1/4 cups stout, preferable Guinness
1 cup semisweet chocolate chips
Note: You will need a 9x9 pan. I bought one and I am glad I did. An 8x8 would overflow.
Remove from the heat, add the chocolate, and let stand for 1 minute.
The Guinness flavor is not pronounced. It just enhances the chocolate, the way a liqueur does in a traditional confection.