Рецепт Guinness Chocolate Brownies
Guinness Chocolate Brownies
Happy St. Patrick’s Day!
Do you have any festive food plans for the day? Maybe some corned beef and cabbage and Irish soda bread, or just a run through the drive-thru for a shamrock shake? It won’t come as a surprise that I prefer to eat my festive calories in the form of dessert. I’ve made some amazing sweet things with Guinness in the past, and thought that brownies would be the next logical step in my chocolate and Guinness journey.
These brownies are everything that fabulous brownies should be – rich, moist and extremely fudgy. The Guinness adds a bit of a tangy malt flavor that’s subtle but noticeable. Like all of my favorite brownie recipes, these don’t require any special equipment – a couple of bowls, a whisk and spatula is all you need. They come together quickly, so they’re a perfect last-minute dessert if you’re looking for something easy to make today.
You could top these with some green sprinkles or green frosting for an extra festive flair!
One years ago: Grasshopper Brownies
Four years ago: Homemade Shamrock Shake
Guinness Chocolate Brownies
Yield: 16 brownies
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Chocolate brownies infused with Guinness stout - a perfect St. Patrick's Day dessert!
Ingredients:
- ½ cup Guinness stout
- 12 ounces semisweet chocolate, finely chopped
- 1 cup unsalted butter
- 1½ cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon salt
Directions:
1. Preheat oven to 350 degrees F. Grease a 9x9-inch square baking pan, then line with parchment paper.
2. Bring the Guinness to a boil over medium-high heat in a small saucepan. Boil until reduced to ¼ cup, about 5 minutes. Set aside to cool.
3. Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water and stir occasionally until completely melted and smooth. Remove from the heat and set aside.
4. In a large bowl, whisk together the sugar, eggs and vanilla extract until thoroughly combined and pale yellow in color. Gradually whisk in the melted chocolate mixture, then the reduced Guinness. Add the flour and salt and fold into the batter with a rubber spatula until no streaks of flour remain.
5. Pour the batter into the prepared pan and bake until a toothpick comes out with moist crumbs attached, about 40 minutes. Remove from the oven and place the pan on a wire rack; cool completely before cutting and serving. The brownies should be stored in an airtight container at room temperature for up to 5 days.