Guinness Brownies

"This is a dense, moist brownie. You can use semisweet chocolate rather than bittersweet and the results are just as delicious."
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by JoHi5213 photo by JoHi5213
photo by yogiclarebear photo by yogiclarebear
photo by yogiclarebear photo by yogiclarebear
Ready In:
40mins
Ingredients:
9
Serves:
16
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ingredients

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directions

  • Preheat the oven to 375 degrees.
  • Butter an 8-inch-square pan.
  • In an electric mixer, combine the eggs and sugar.
  • Beat until light and fluffy.
  • In a medium saucepan over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth.
  • Remove from heat and beat into the egg mixture.
  • Sift the flour and cocoa together and beat into the chocolate mixture.
  • Whisk in the Guinness.
  • Pour into the pan and bake for 20 to 25 minutes, or until a skewer inserted in the center comes out almost clean.
  • Remove from the oven and let cool on a wire rack.
  • To serve, dust the cake with confectioners' sugar and cut into squares.

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Reviews

  1. These were so stinking good. I did have two issues with the recipe as written though. There was so much batter that I just couldn't imagine trying to stuff it all into an 8x8 square pan so I used a 13x9. I filled that pan nearly half full. I also baked the brownies 10 minutes longer than stated. Taste was 5 star. I love to bake with guinness and chocolate and these brownies were no exception.
     
  2. These are really amazing and different brownies! Definitely not an overly sweet flavor (which I prefer), and I didn't frost or sprinkle sugar on top, etc. When you're preparing these brownies it seems that there is a lot of Guinness in the recipe and the batter is really runny, but they bake absolutely perfectly in 25 minutes, as the recipe states. The most unique brownie I've ever had; thanks for suggesting the recipe, Nathalie!
     
  3. This were very good. Everyone who tried them agreed they seemed more like a torte than a brownie however. We also agreed that they needed a little frosting, which I did. As others recommended, I used a 9x13 pan and only used 3 eggs.
     
  4. Yum! I also followed the other reviewer's suggestion of 3 eggs and longer cooking time; brownies turned out very moist and rich. Used 12oz semisweet chocolate vs bittersweet/white chocolate per recipe. Overall a great brownie I'll be making again! Excellent served warm with ice cream.
     
  5. The flavor of these was just what I was looking for, just bitter and sweet enough to complement the Guinness. However, even with the changes suggested to make them more 'fudgey' (3 eggs, 30 min) this still seemed more like a cake to me.
     
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RECIPE SUBMITTED BY

<p>My husband and I are mostly retired but we love renovations so we tend to buy, fix and sell a lot :) We love to travel and our favorite and yearly destinations are Negril, Jamaica and Isla Mujeres Mexico.</p>
 
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