GUINNESS STOUT BROWNIES
Make and share this Guinness Stout Brownies recipe from Food.com.
Provided by KelBel
Categories Bar Cookie
Time 45m
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.
- In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
- Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over 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 stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
- Pour into prepared baking pan. Bake 30 to 40 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
- Let brownies cool, uncovered, to room temperature. Dust with confectioners' 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 measurement. Either spoon off the foam or let it rest until the foam subsides.
GUINNESS STOUT CHOCOLATE BROWNIES
The malt in the beer intensifies the flavor of the chocolate in our favorite recipe for delicious Guinness Stout brownie treats.
Provided by Peggy Trowbridge Filippone
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Line a 9-inch by 13-inch baking pan with nonstick foil.
- Dry Ingredient Mixture : In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
- Chocolate Mixture : Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
- Mix the Eggs and Sugar : In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes.
- Add melted chocolate mixture to the eggs and sugar mixture, beating until combined.
- Beat the reserved dry ingredient mixture into the melted chocolate mixture. Whisk in the Guinness Stout beer by hand. The batter may seem a bit thin.
- Pour the batter into the prepared baking pan. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
- Bake 25 to 30 minutes (oven temperatures vary) on center rack in the oven, until a toothpick inserted in the center comes out clean.
- Let the brownies cool, uncovered, to room temperature.
Nutrition Facts : Calories 121 kcal, Carbohydrate 14 g, Cholesterol 24 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 58 mg, Fat 6 g, ServingSize 36 to 48 servings, UnsaturatedFat 2 g
GUINNESS BROWNIES
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
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.
TRIPLE CHOCOLATE STOUT BEER BROWNIES
Make and share this Triple Chocolate Stout Beer Brownies recipe from Food.com.
Provided by stingo
Categories Bar Cookie
Time 1h15m
Yield 32 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Line a 13x9x2 baking pan with aluminum foil, letting foil extend 2 inches beyond each short side of pan.
- In large bowl, whisk together stout and cocoa powder until blended and smooth. Whisk in sugar, butter, vanilla extract and eggs, one at a time. Blend well.
- Add flour and salt; whisk until batter is smooth. Stir in chocolate chips. Spread mixture in prepared pan, leveling surface with a spatula. Bake 42 to 45 minutes in preheated oven, until top is shiny and dry, and a wooden pick inserted in the center comes out with a few moist crumbs attached. Remove from oven and let cool completely in pan on rack.
- Lift out brownie from pan by foil ends; transter to cutting board. Cut lengthwise into four strips and crosswise into 8 pieces, making 32 brownies.
GUINNESS BROWNIES
The earthy flavors of stout beer pair perfectly with three kinds of chocolate in these dense, fudgy brownies. You can use bittersweet or semisweet, bars or chips, depending on what you have on hand, but this recipe is at its best using bar chocolate because of its meltability. A sprinkling of milk chocolate chips before baking is a sweet counterpoint to the rich, complex brownies. Do not overbake them: When the brownies are done, they will appear just set in the center and on the verge of underbaked. They'll set further as they cool. Chilling the brownies makes them easier to cut, but allow them to come to room temperature before serving for the best flavor.
Provided by Erin Jeanne McDowell
Categories snack, cookies and bars, finger foods, dessert
Time 45m
Yield One 9-inch pan (16 brownies)
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-9-inch pan with nonstick spray, and line with parchment paper, leaving about 1 1/2 inches of excess paper on two sides (these will serve as "handles" to help remove the brownies from the pan later).
- In a medium bowl, whisk the flour, cocoa powder, espresso powder (if using) and salt to combine; set aside.
- Fill a medium pot with about 2 inches of water, and bring to a simmer over medium-low heat. Place a large bowl on top of the pot, and add the 12 ounces of chocolate and the butter to the bowl. Heat, stirring occasionally, until the mixture is fully melted and smooth. Add the sugar and continue to heat, stirring constantly, for 1 minute.
- Remove the bowl from the heat. Use a whisk to mix in the eggs, one at a time, whisking well until each is fully incorporated before adding the next. Whisk in the vanilla.
- Whisk in half the flour mixture, then gradually whisk in the stout, mixing just until combined. Add the remaining flour/cocoa mixture and whisk just until combined. Do not overmix.
- Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the surface of the batter, then transfer to the oven and bake until the brownies appear just set in the center, 23 to 30 minutes. They should seem slightly underbaked and will firm up as they cool.
- Cool completely to room temperature, then transfer to the refrigerator for at least 2 hours. (It's easier to cut the brownies when they're chilled.) Use the parchment "handles" to gently lift the brownies out of the pan, and cut into 16 even pieces. Store brownies in an airtight container at room temperature for up to 1 week.
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GUINNESS BROWNIES - SALLY'S BAKING ADDICTION
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4.9/5 (67)カテゴリ Brownies
- In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20-22 minutes. Set aside to cool for at least 10 minutes. You will use 1/2 cup in the brownies and the rest in the frosting.
- Preheat the oven to 350°F (177°C) and grease a 9×9 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
- Place the butter and chopped chocolate in a large microwave-safe bowl. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar and 1/2 cup of reduced Guinness until completely combined. Whisk in the eggs and vanilla extract. Finally, whisk in the flour, salt, and espresso powder (if using). The batter will be thick and shiny. Pour/spread evenly into prepared pan.
- Bake for 32 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take about 35 minutes.
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