Amazing St. Patrick’s Day Guinness Brownies With White Chocolate Ganache
We love experimenting with brownies over here at Brit HQ. Take, for example, these potato chip brownies. They might sound odd, but they’re deliciously salty and sweet! Guinness Brownies may sound even more strange, but don’t worry, they don’t taste like a piece of cake you accidentally dropped in your beer (though they certainly takes good alongside a beer for St. Patrick’s Day!). We only use half a cup of Guinness which results in a deeper, richer flavor that really enhances the chocolate. Of course we’re going overboard on the chocolate by using semi-sweet, cocoa powder AND white chocolate. Yeah, meet you at Choc Anon later (armed with our list of heavenly chocolate chip recipes). If you like these beer spiked treats, check out these boozy Baileys brownies next!
Ingredients:
Makes 16 brownies
— 1 cup soft brown sugar
— ¼ cup granulated sugar
— 3 large eggs
— 1/2 cup butter
— 3 + 1/2 ounces semi-sweet chocolate, chopped
— 1/2 cup Guinness
— 1 Tablespoon vanilla extract
— 2 Tablespoons milk (full-fat or half-and-half)
— 1 cup all-purpose flour
— 1/2 cup cocoa powder
— 1/4 tsp salt
— 1/2 tsp baking powder
— 1/2 cup chocolate chips
White Chocolate Ganache:
— 10 + 1/2 ounceswhite eating chocolate, chopped
— 1/3 cup + 1 Tablespoon heavy cream
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit and line an 8 x 8-inch baking tin with baking parchment. Melt the semi-sweet chocolate in a bowl in the microwave in 30-second bursts, stirring in between each burst. Add the butter for the last 30 seconds. Stir the melted chocolate and butter together (you can do this in a bowl over a pan of simmering water if you prefer – make sure the bowl isn’t touching the water though).
2. Place both of the sugars in a large bowl with the eggs. Whisk together until slightly thickened and smooth, then stir in the Guinness, vanilla extract and milk. While stirring, slowly pour in the melted chocolate/butter mixture. Add the flour, cocoa powder, salt, baking powder and chocolate chips, fold in until thoroughly mixed.
3. Pour into the prepared baking tin and bake for 35 to 40 minutes, until a skewer inserted into the center of the cake comes out clean. Leave to cool completely in the tin.
4. To make the ganache, heat the cream until it reaches a boil, then turn off the heat and add the white chocolate. Place a lid or plate on top of the pan and leave for five minutes for the chocolate to melt. Take the lid off and stir together. If the chocolate hasn’t quite melted, put the heat on low for a minute until it melts. White chocolate ganache can sometimes be tricky to work with. If you find the mixture splits, working quickly, mix with an electric whisk for 30 seconds to bring it back together again.
5. Pour the ganache mixture over the brownies (still in the pan). Smooth out with the back of a spoon and then leave to set at room temperature. Once set, remove from the pan and slice into 16 pieces (wipe your knife after each slice to keep them looking neat).
Preheat the oven to 350 degrees Fahrenheit and line an 8 x 8-inch baking tin with baking parchment. Melt the semi-sweet chocolate in a bowl in the microwave in 30-second bursts, stirring in between each burst. Add the butter for the last 30 seconds. Stir the melted chocolate and butter together (you can do this in a bowl over a pan of simmering water if you prefer – make sure the bowl isn’t touching the water though).
Place both of the sugars in a large bowl with the eggs. Whisk together until slightly thickened and smooth, then stir in the Guinness, vanilla extract and milk. While stirring, slowly pour in the melted chocolate/butter mixture. Add the flour, cocoa powder, salt, baking powder and chocolate chips, fold in until thoroughly mixed.
Pour into the prepared baking tin and bake for 35 to 40 minutes, until a skewer inserted into the center of the cake comes out clean. Leave to cool completely in the tin.
To make the ganache, heat the cream until it reaches a boil, then turn off the heat and add the white chocolate. Place a lid or plate on top of the pan and leave for five minutes for the chocolate to melt. Take the lid off and stir together. If the chocolate hasn’t quite melted, put the heat on low for a minute until it melts. White chocolate ganache can sometimes be tricky to work with. If you find the mixture splits, working quickly, mix with an electric whisk for 30 seconds to bring it back together again.
Pour the ganache mixture over the brownies (still in the pan). Smooth out with the back of a spoon and then leave to set at room temperature. Once set, remove from the pan and slice into 16 pieces (wipe your knife after each slice to keep them looking neat).
Go on, take a nice big bite and then a sip of Guinness to wash it down.
How are you going to celebrate St Patrick’s day? Tweet us @BritandCo!
