GUINNESS BROWNIES
Guinness® stout is a very dark beer that boasts notes of coffee and caramel, two ingredients that pair naturally well with chocolate. For this recipe, the Guinness is reduced to a syrup to intensify the flavors and really make the chocolate stand out. The brownies are a nice marriage of fudgy and cakey and are intensely chocolatey, thanks to the bittersweet chocolate and cocoa powder.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 brownies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-9-inch baking pan with cooking spray and line the bottom with parchment, leaving a 2-inch overhang on 2 of the sides. Spray the parchment with cooking spray.
- Whisk the flour, cocoa powder, espresso powder and kosher salt in a medium bowl until combined.
- Slowly pour the Guinness into a medium saucepan, trying to make as little foam as possible. (Hold the pot at an angle and press the lip of the bottle to the side of the pot and slowly pour. This should help eliminate foam.) Bring the beer to a boil over high heat, then reduce the heat to medium-low and simmer until thickened and reduced to 1/3 cup, 12 to 13 minutes (you may need to pour the beer into a liquid measuring cup a few times to make sure it is reduced enough). Add the butter and whisk constantly until melted, about 1 minute. Add the bittersweet chocolate and whisk constantly until melted and smooth, about 2 minutes.
- Remove the pan from the heat and whisk in the granulated sugar until combined. Whisk in the eggs, 1 at a time, beating well after each addition. Stir in the vanilla extract until just combined. Add the flour mixture and stir slowly until combined, taking care that none of the flour spills out of the pot. Pour the mixture into the prepared pan.
- Bake until set on top, the brownies have slightly pulled away from the sides and a toothpick inserted into the center comes out with just a few moist crumbs, 30 to 35 minutes. Sprinkle the flaky sea salt on top.
- Let cool in the pan for 30 minutes, then use the parchment overhang to remove the brownies from the pan to a cutting board and let cool completely, about 30 minutes.
- Use a fine-mesh sieve to sprinkle the confectioners' sugar on top of the brownies and slice into 16 squares.
GUINNESS BROWNIES
The earthy flavors of stout beer pair perfectly with three kinds of chocolate in these dense, fudgy brownies. You can use bittersweet or semisweet, bars or chips, depending on what you have on hand, but this recipe is at its best using bar chocolate because of its meltability. A sprinkling of milk chocolate chips before baking is a sweet counterpoint to the rich, complex brownies. Do not overbake them: When the brownies are done, they will appear just set in the center and on the verge of underbaked. They'll set further as they cool. Chilling the brownies makes them easier to cut, but allow them to come to room temperature before serving for the best flavor.
Provided by Erin Jeanne McDowell
Categories snack, cookies and bars, finger foods, dessert
Time 45m
Yield One 9-inch pan (16 brownies)
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-9-inch pan with nonstick spray, and line with parchment paper, leaving about 1 1/2 inches of excess paper on two sides (these will serve as "handles" to help remove the brownies from the pan later).
- In a medium bowl, whisk the flour, cocoa powder, espresso powder (if using) and salt to combine; set aside.
- Fill a medium pot with about 2 inches of water, and bring to a simmer over medium-low heat. Place a large bowl on top of the pot, and add the 12 ounces of chocolate and the butter to the bowl. Heat, stirring occasionally, until the mixture is fully melted and smooth. Add the sugar and continue to heat, stirring constantly, for 1 minute.
- Remove the bowl from the heat. Use a whisk to mix in the eggs, one at a time, whisking well until each is fully incorporated before adding the next. Whisk in the vanilla.
- Whisk in half the flour mixture, then gradually whisk in the stout, mixing just until combined. Add the remaining flour/cocoa mixture and whisk just until combined. Do not overmix.
- Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the surface of the batter, then transfer to the oven and bake until the brownies appear just set in the center, 23 to 30 minutes. They should seem slightly underbaked and will firm up as they cool.
- Cool completely to room temperature, then transfer to the refrigerator for at least 2 hours. (It's easier to cut the brownies when they're chilled.) Use the parchment "handles" to gently lift the brownies out of the pan, and cut into 16 even pieces. Store brownies in an airtight container at room temperature for up to 1 week.
GRACE NEILL'S CHOCOLATE AND GUINNESS BROWNIES
This is a cake-like brownie and it's best to use Guinness extra stout for this recipe. Grace Neill's is listed in the Guinness Book of Records as the oldest bar in Ireland.
Provided by Vicki Butts (lazyme)
Categories Cakes
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 375 degrees. Butter an 11-by-7-inch rectangular pan.
- 2. In a mixing bowl, beat together the eggs and sugar until they are light and fluffy, about 3 minutes.
- 3. In a medium saucepan, over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until the mixture is smooth.
- 4. Remove the chocolate from the heat and beat it into the egg mixture.
- 5. In a bowl or on a sheet of parchment or wax paper, sift together the flour and cocoa powder and beat them into the chocolate mixture.
- 6. Whisk in the Guinness.
- 7. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a skewer inserted in the center comes out almost clean.
- 8. To serve, dust the cake with confectioners' sugar and cut into squares.
- 9. 330 calories (63% from fat),23 grams fat (13 gram sat. fat), 30 grams carbohydrate, 7 grams protein, 43 mg sodium, 107 mg cholesterol, 38 mg calcium, 4 grams fiber.
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