In the spring of 2011, I travelled to the Republic of Ireland. The expiration of my UK Youth Mobility Visa coincided with some Montreal friends’ move to London. We made plans to meet up in Dublin after my last shift in the kitchen. While in Dublin, I stopped by the Guinness brewery. Although I’m not a fan of stout (much prefer cider, wine, cocktails or shots), I had to try Guinness in that city. I then made my way to Galway, Connemara, the Aran Islands, Cliffs of Moher, and the fishing village of Dingle. With Saint Patrick’s Day coming up, I’ve been thinking about that lush country, hoping to return. These Guinness brownies are perfect to celebrate Saint Patty’s. The Irish have deep roots in Quebec. The flag of the city of Montreal even includes a shamrock. My hometown hosts the largest St Patty’s parade in North America. I’ve actually never been before… must check it out this year!
I love these Guinness brownies. The stout is subtle in this recipe, its bitterness masked by the chocolate. This is a sweet&salty dessert. Chocolate, salt and Guinness, such a great match. The Guinness smells sooo good as you cook it. It’s given me the incentive to use the stout in savoury dishes as well. The glaze adds to the richness and decadence of the fudgy brownie. A sure winner to finish off the week of brownies!
Recipe Source: Bon appétit
Yields 16 portions
1 cup stout (such as Guinness)
12 ounces semisweet or bittersweet chocolate, chopped
1 cup (2 sticks) unsalted butter
1 1/2 cups sugar
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
4 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon kosher salt
1) Preheat the oven to 350F.
2) Butter a 9-inch square metal baking pan and line it with parchment.
3) Bring the Guinness to a boil in a medium saucepan. Cook it until it reduces to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup of the Guinness for the glaze.
4) Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water.
5) In the bowl of a stand mixer fitted with the whip attachment, whisk the sugar, eggs and vanilla together.
6) Pour the chocolate mixture into the bowl of the stand mixer.
7) Pour 1/4 cup of the Guinness into the bowl of the stand mixer.
8) Use a spatula to fold in the flour and salt.
9) Pour the batter into the prepared pan.
10) Bake for 35 to 40 minutes, until the surface begins to crack and a toothpick inserted in the centre comes out with a few moist crumbs.
11) Transfer the baking pan to a wire rack and let cool for 20 minutes.
1) Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Remove from the heat once smooth.
2) Add the reserved 1/4 cup of Guinness and salt to the saucepan, whisking until well blended.
3) Pour the warm glaze over the brownies.
4) Let the glaze set at room temperature, about 40 minutes, before slicing the brownies.