Did you know that the perfect pint of Guinness takes 119.5 seconds to pour? I didn’t but it makes for a halfway decent introduction to this post. According to this Guinness Storehouse Guide, there are six steps to pour the perfect pint of Guinness, similarly, it takes just six steps to create these Guinness Brownies.
Double Chocolate Guinness Brownies
This recipe's been adapted from Jack Monroe's Cooking on a Bootstrap,
- 250 ml Guinness Irish Stout Or Similar
- 200 g Dark Chocolate
- 200 g Unsalted Butter
- 300 g Granulated Butter
- 150 g Plain Flour
- 100 g Milk Chocolate
Preheat your oven to 180c/350f. Line a small tray with baking parchment or if you've none available just liberally oil it with some olive oil.
Pour the Guinness into a saucepan over a low-medium heat and reduce by half.
Break up your dark chocolate. In another saucepan add in your broken up pieces of dark chocolate and butter over a low heat, stirring occasionally as it melts.
While your Guinness is reducing and your chocolate and butter slowly melt beat together your eggs and sugar in a bowl. Gradually add your flour while whisking. When the chocolate and butter are melted and combined, slowly beat these into the mixture.
When the melted chocolate and butter are combined with the eggs, flour, and sugar it's the time to add in your reduced Guinness. It should have reduced to around 125ml by this point. Then slowly pour your reduced stout into the mixture while whisking.
Pour this mixture into your roasting tray. Then break up your milk chocolate into small pieces and scatter atop your melted brownie batter. Put the whole tray into your oven on the middle shelf, close the doors and bake for 40 minutes.