This is a dense, moist brownie. You can use semisweet chocolate rather than bittersweet and the results are just as delicious.
- 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.
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.
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!
Wow - we had a lone bottle of Guinness in the fridge forever that we just couldn't get rid of since nobody seems to like it. This recipe sounded interesting, but I was really so surprised at how good these brownies are. I shared these with several people and everyone seemed to agree these were some of the richest and best brownies they'd ever had. (And everyone was amazed that there was beer in these! The Guinness adds an unmistakable complexity, but it doesn't taste at all like beer.) This is almost like eating a piece of fudge. They are very smooth and dense with a dark not-very-sweet chocolate flavor. I did not have any white chocolate so I substituted milk chocolate and added a bit of vanilla. I had some caramel topping I wanted to use up so I put that over the cooled brownies, although these are good enough to stand on their own. Thanks so much for this recipe.