Sunday, 17 March 2013

Guinness Brownies




I love Guinness. People are often pretty surprised by this and I really have no idea why...

Anyway, given my love of the drink and it being St. Patricks day, I thought I'd combine it with another one of my loves, brownies.

These brownies are rich, moist and very chocolatey, but also surprisingly light so you'll have no trouble finishing off more than one in a single sitting. For the Guinness haters out there I'm not going to lie to ya...you can taste the drink in these. If I'm putting the Guinness in there I'm going to want to taste it just a little bit. Don't be put off though, the flavour isn't strong and it gives the brownies an amazing velvety texture. A few of my non-Guinness drinking friends tried these and enjoyed them so get into the spirit of St. Patricks day and try them! Or make them any day of the year 'cos they really are very good.




As we've come this far why not go ahead and top them off with some smooth cream cheese frosting. It complements the flavour if the brownies so well and makes them look like mini pints of Guinness.




Ingredients:
For the brownies:
85g unsweetened chocolate
4 tablespoons (56g) unsalted butter
1 cup white caster sugar
2 large eggs
1 teaspoon vanilla extract
1 cup Guinness, at room temperature
3/4 cup plain flour

1/4 cocoa powder
1/4 teaspoon salt 
For the cream cheese frosting:
35g butter, softened
100g cream cheese (at room temperature)
200g icing sugar


To Make:
  • First, the brownies, preheat oven to 350 C and line a 8×8-inch baking pan with parchment paper. 
  • Add the chocolate and butter to a large heatproof bowl. Microwave in 30-second bursts, stirring in between, until the mixture is melted and smooth. 
  • Whisk in the sugar. 
  • Add the eggs, vanilla extract and Guinness and whisk until well combined. 
  • Stir in the flour, cocoa powder and salt until the batter is smooth.
  • Pour the batter into the pan. 


  • Bake for about 25 minutes.
  • Transfer the pan to a wire rack and cool the brownies completely in the pan.
  • While the brownies are in the oven or once they are out and cooling, make the frosting.  
  • Beat the butter so it is super soft either using a wooden spoon, in a food processor or I used a hand held electric whisk. (Your choice depending on how lazy you are or how big your arm muscles are)
  • Add the cream cheese and beat them together until combined. Don’t over beat, cream cheese loosens and becomes more liquidy the more you beat it so less is best.
  • Sift in the icing sugar and beat once more until everything is well combined and the frosting is smooth and thick.
  • Once the brownies are completed cool, drop the frosting on top and spread it out evenly to the sides using a palette knife or a spatula.


  • Cut into squares and enjoy (cold glass of Guinness optional).




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