Guinness® brownies

    (39)
    1 hour 25 min

    Decadent brownies made with cocoa, dark chocolate, white chocolate, pecan nuts and Guinness® are a rich, irresistible St. Patrick's day treat.


    1 person made this

    Ingredients
    Serves: 24 

    • 125g plain flour
    • 65g cocoa powder
    • 1/4 teaspoon salt
    • 225g dark chocolate, chopped
    • 135g white chocolate chips
    • 6 tablespoons butter at room temperature, cut into cubes
    • 200g caster sugar
    • 4 eggs, room temperature
    • 300ml Irish stout (such as Guinness®, room temperature and foam skimmed off)
    • 60g chopped pecans
    • 175g dark chocolate chips
    • 1 tablespoon sifted icing sugar, or as needed

    Method
    Prep:30min  ›  Cook:25min  ›  Extra time:30min cooling  ›  Ready in:1hr25min 

    1. Place oven shelf in the middle rack of your oven. Preheat oven to 180 C / Gas 4. Lightly grease a traybake tin or rectangular baking dish.
    2. Whisk flour, cocoa powder and salt together in a bowl.
    3. Melt dark chocolate, white chocolate chips and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
    4. Beat caster sugar and eggs together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Slowly add melted chocolate mixture and beat until just combined. Add flour mixture, 2 to 3 tablespoons at a time, until just combined. Whisk in stout until brownie batter is thin; fold in pecans.
    5. Pour brownie batter into the prepared tin or baking dish; sprinkle dark chocolate chips over the top of the brownies.
    6. Bake in the preheated oven until a skewer inserted in the centre of the brownies comes out with moist crumbs, 25 to 30 minutes. Cool to room temperature; dust top with icing sugar.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (39)

    Reviews in English (29)

    by
    11

    These brownies were outstanding! Everyone at our family get together was raving about them! The texture is not that of a traditional brownie- they were very light and silky, almost mousse like. I think the beer cut down on the sugar as these weren't overly sweet, just a nice balance of sweetness. I will definitely be making these again!!!  -  17 Mar 2013  (Review from Allrecipes US | Canada)

    by
    5

    Made these this afternoon for a potluck, and they were devoured! I forgot to add the chocolate chips on top, but that didn't matter. For the powdered sugar, I put about 1/4 cup in a strainer, then tapped the strainer over the brownies to make a nice topping. Due to allergies, I left out the nuts. They weren't gooey at all, and they're more of a cake-like texture. The kids want me to make them again tomorrow!  -  15 Mar 2014  (Review from Allrecipes US | Canada)

    by
    4

    Great recipe! Unlike a lot of recipes with alcohol, I could actually taste the beer in these brownies and the flavor wasn't overwhelming. Changes: I cut the sugar down by 1/4 cup (I generally do this in recipes); used Ghirardelli bittersweet chocolate chips instead of chopping 8 oz; and melted the chocolate in the microwave for 1 min, stirred, then 20 seconds more in the mic instead of the double boiler. Other than those changes, I followed the recipe exactly. Next time I will mix the semisweet chocolate chips in so that there can be gooey chocolate bits throughout.  -  16 Mar 2014  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate