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Hugh’s Stout (Guinness) Brownies

November 21, 2011

Hugh is a pretty spiffy, we chatted a lot during softball (because it’s a dreadfully boring sport). That’s where I learned that he brews his own beer (and can actually catch a ball pretty well), therefore it felt necessary to mailed him these Stout Brownies.

Regardless if you like beer or not, going Guinness is a good way to accentuate chocolate, but not have to overkill on sweetening it up by actually adding chocolate. There’s only 1 cup of sugar for a 9×13 pan. That’s about half the amount for regular brownies.

This recipe also calls for while chocolate chips to be melted with regular chocolate chips which I’m undecided if it makes any bit of difference. Tasted no different to me.

Two funny things about making these. First, like most baking recipes, you mix wet and dry ingredients separately. While this is fine, I actually made the entire recipe WITHOUT ever adding the dry ingredients.

Baking takes some precision, so I should probably give it more attention rather then my podcast (that’s what I do when baking). As soon as I put the brownies in the oven and went to clean up, I noticed a lonely bowl FULL of dry ingredients.

Luckily these babies only managed to be in the oven an whooping 30 seconds, which left time to salvage.

Second silly fact, I never checked with Hugh to see if he would be home. He was at the airport going on a weekend getaway the Friday they were delivered. Oh well, stale brownies it was!

I think Guinness works better for chocolate cupcakes (cream cheese icing, yum). But these work ok. Admittedly this is not making the top of my recipe list, I’d rather black bean brownies or traditional.

  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 6 tbsp unsalted room temperature butter, cubed
  • 8 oz dark bittersweet chocolate, chopped
  • 3/4 cup white chocolate chips
  • 4 large eggs, at room temperature
  • 1 cup sugar
  • 1-1/4 cups (10 oz) Guinness (any Stout beer)
  • 1 cup semi-sweet chocolate chips

1.  Preheat the oven to 375 degrees F. Butter and flour a 9 x 13-inch baking pan.

2. Combine dry ingredients in a bowl.

3. Over a double broiler, melt butter, bittersweet and white chocolate until melted.

4.  In a separate bowl, beat eggs and sugar on high  until light and fluffy. Add melted chocolate until combined.

5. Beat flour mix into wet mix. Whisk in Guinness, this will be a thin batter. Drop semisweetchips  on top. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out almost clean.

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