Black Tan Guinness Brownies Food

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GUINNESS BROWNIES



Guinness Brownies image

This is a dense, moist brownie. You can use semisweet chocolate rather than bittersweet and the results are just as delicious.

Provided by Nat Da Brat

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 9

4 eggs
3/4 cup superfine sugar
8 ounces bittersweet chocolate, chopped
4 ounces white chocolate, chopped
6 tablespoons unsalted butter
3/4 cup all-purpose flour
3/4 cup cocoa
1 1/4 cups Guinness stout
confectioners' sugar, for dusting

Steps:

  • 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.

GUINNESS BROWNIES



Guinness Brownies image

Guinness® stout is a very dark beer that boasts notes of coffee and caramel, two ingredients that pair naturally well with chocolate. For this recipe, the Guinness is reduced to a syrup to intensify the flavors and really make the chocolate stand out. The brownies are a nice marriage of fudgy and cakey and are intensely chocolatey, thanks to the bittersweet chocolate and cocoa powder.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 16 brownies

Number Of Ingredients 13

Nonstick cooking spray, for greasing the pan
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1 teaspoon kosher salt
One 11.2-ounce bottle stout beer, such as Guinness® Extra Stout
1 1/2 sticks (12 tablespoons) unsalted butter, cut into pieces
4 ounces bittersweet chocolate, chopped
1 1/2 cups granulated sugar
5 large eggs
1 tablespoon pure vanilla extract
2 teaspoons flaky sea salt, for garnish
1 tablespoon confectioners' sugar, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-9-inch baking pan with cooking spray and line the bottom with parchment, leaving a 2-inch overhang on 2 of the sides. Spray the parchment with cooking spray.
  • Whisk the flour, cocoa powder, espresso powder and kosher salt in a medium bowl until combined.
  • Slowly pour the Guinness into a medium saucepan, trying to make as little foam as possible. (Hold the pot at an angle and press the lip of the bottle to the side of the pot and slowly pour. This should help eliminate foam.) Bring the beer to a boil over high heat, then reduce the heat to medium-low and simmer until thickened and reduced to 1/3 cup, 12 to 13 minutes (you may need to pour the beer into a liquid measuring cup a few times to make sure it is reduced enough). Add the butter and whisk constantly until melted, about 1 minute. Add the bittersweet chocolate and whisk constantly until melted and smooth, about 2 minutes.
  • Remove the pan from the heat and whisk in the granulated sugar until combined. Whisk in the eggs, 1 at a time, beating well after each addition. Stir in the vanilla extract until just combined. Add the flour mixture and stir slowly until combined, taking care that none of the flour spills out of the pot. Pour the mixture into the prepared pan.
  • Bake until set on top, the brownies have slightly pulled away from the sides and a toothpick inserted into the center comes out with just a few moist crumbs, 30 to 35 minutes. Sprinkle the flaky sea salt on top.
  • Let cool in the pan for 30 minutes, then use the parchment overhang to remove the brownies from the pan to a cutting board and let cool completely, about 30 minutes.
  • Use a fine-mesh sieve to sprinkle the confectioners' sugar on top of the brownies and slice into 16 squares.

BLACK AND TAN BROWNIES



Black and Tan Brownies image

Make and share this Black and Tan Brownies recipe from Food.com.

Provided by smellyvegetarian

Categories     Dessert

Time 55m

Yield 32 serving(s)

Number Of Ingredients 16

6 tablespoons butter, softened
1 1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
4 1/2 ounces all-purpose flour (about 1 cup)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
3 ounces unsweetened chocolate, finely chopped
4 tablespoons butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup Guinness stout
4 1/2 ounces all-purpose flour (about 1 cup)
1/4 teaspoon salt

Steps:

  • Place one rack in lower third of oven; place another rack in center of oven. Preheat oven to 350°.
  • To prepare Tan Brownies, place 6 tablespoons butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 teaspoon vanilla. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, baking powder, and 1/4 teaspoon salt, stirring well. Add flour mixture and pecans to sugar mixture, beating just until combined. Spoon into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350° in lower third of oven for 15 minutes.
  • To prepare Black Brownies, melt chocolate and 4 tablespoons butter in a large microwave-safe bowl on HIGH for 1 minute or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add 2 eggs, 1 teaspoon vanilla, and Guinness, stirring with a whisk until well combined. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour and 1/4 teaspoon salt, stirring well. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.
  • Bake on the center rack at 350° for 25 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares.

Nutrition Facts : Calories 197.6, Fat 6.9, SaturatedFat 3.5, Cholesterol 32.8, Sodium 95.6, Carbohydrate 26.8, Fiber 0.8, Sugar 16.4, Protein 2.6

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