Guinness Stout Brownies Recipes

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GUINNESS BROWNIES

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



Guinness Brownies image

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.

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

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



Guinness Brownies image

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.

Nonstick spray
1 1/4 cups/160 grams all-purpose flour
1/3 cup/30 grams unsweetened cocoa powder
1 tablespoon instant espresso powder (optional)
1/2 teaspoon fine sea salt
12 ounces/340 grams finely chopped bar bittersweet or semisweet chocolate
6 tablespoons/85 grams unsalted butter, cut into 1-inch pieces
3/4 cup/150 grams granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 cups/300 milliliters stout beer, at room temperature
8 ounces/225 grams milk chocolate chips (or other chocolate chips, if you prefer)

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



Guinness Stout Brownies image

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.

1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature, cut into cubes
8 ounces bittersweet chocolate, chopped
3/4 cup white chocolate chips
4 large eggs, at room temperature
1 cup superfine sugar
1 1/4 cups Guinness stout, see Note below
1 cup semi-sweet chocolate chips
1/8 cup powdered sugar

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