Who’d have thought? The secret ingredient to the perfect chocolate brownie is the famous Irish ale Guinness. If you want to celebrate all things Ireland for St Patrick’s Day, then you simply must try this brownie recipe…
For Irish Chocolate Brownies, you will need:
1‐cup plain white flour
3/4 cup unsweetened cocoa powder
6 tablespoons butter, cut into cubes
8 ounces (225g) dark chocolate (I buy a 250g block of Whittakers and save 25g to chip over the top of mix at the end)
3/4 cup white chocolate chips
4 large eggs, at room temperature
1 cup granulated sugar
1 and a 1/4 cups Guinness
How to make Irish Chocolate Brownies:
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, bittersweet chocolate, and white chocolate in a saucepan over another saucepan filled with water (or a double boiler) on a very low heat, stirring constantly until melted.
Remove from heat.
In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness. The batter will seem a bit thin.
Drop leftover chips of semisweet chocolate evenly on top of batter.
Pour into a lightly greased flat baking pan. Bake at 180 degrees celcius for 25 to 30 minutes on centre shelf in the oven, until a toothpick inserted in the centre comes out almost clean. Let brownies cool, uncovered, to room temperature. Dust with icing sugar before serving.
Note: The Guinness should be at room temperature. This recipe uses a little less than a standard 12‐ounce bottle of Guinness stout beer. Do not include foam in the 1 and a quarter cup measurement. Either spoon off the foam or let it rest until the foam subsides. Alternatively, use lemonade or milk.
This is a perfect St Patricks Day recipe… to be sure, to be sure.