CHOCOLATE AND GUINNESS BROWNIES

I can’t think of two ingredients that go together better. Guinness, brewed for over 250 years in Dublin, Ireland, has a coffee and chocolate flavor that is bitter on the start and finishes sweet. It adds depth, complexity and richness by accentuating the chocolate profile while adding moisture.

Sifting the dry ingredients eliminates clumps and lumps and aerates the dry ingredients. It is important to do so especially if you don’t bake often as they will absorb moisture over time.

Ingredients

4 eggs

¾ cup granulated sugar

8 ounces chocolate chopped, the higher cocoa content the better. 72% is what I used in this recipe

4 ounces white chocolate, chopped.

6 T. unsalted butter

¾ cup all-purpose flour

¾ cup cocoa powder

1 ¼ cup Guinness Stout

Powdered Sugar for Garnishing

Preparation

Pre-heat the oven to 375 degrees. Butter or spray with bakers’ “Pam” an 11-by-7-inch rectangular pan.

Melt the dark chocolate and butter in a bowl over simmering water. Cool for 5 minutes.

While the chocolate is cooling, sift all dry ingredients together.

In a large mixing bowl beat the eggs and sugar until light yellow and creamy, about 3 minutes. Add the melted butter and chocolate mixture.

Add dry ingredients mixing thoroughly then add Guinness a bit at a time to incorporate.

Fold in the white chocolate pieces and transfer the batter to the prepared pan.

Bake 35 minutes. If a toothpick comes out clean the brownies are done. If not, bake an additional 5 minutes and re-check.

Cool, remove from the pan and sprinkle with the powdered sugar. Cut into squares and enjoy!