These decadent fudge brownies made with Guinness beer and topped with a simple chocolate glaze will be your new best friend. Whether you make them for St. Patrick’s Day or make them all year round, one thing is for sure – you need to make them ASAP.
I always forget how much I love chocolate and stout beer together until March rolls around. Someone remind me why I don’t pair chocolate and beer all year long? They go hand in hand like peanut butter and jelly, salt and pepper, cream and sugar. For the past several years, I’ve been wanting to pair them together in these fudgy Chocolate Stout Brownies, but every year I somehow get distracted. Not this year. This is the year of the Guinness brownie in all its fine fudgy glory. We are not going to discuss how many brownies I ate, but I will say I’m glad I gave them away the next day because it would’ve been too dangerous to keep around. To make these brownies even better, I topped them with a thin chocolate glaze so they weren’t so naked. Who wants to eat a naked brownie anyway?
This time of year with St. Patrick’s Day coming up, I always get “homesick” for Ireland as it’s been 8 years since studying abroad in Limerick. In fact, I just finished up a conversation with a few people about our trips to Ireland. I cannot wait to plan a trip back. One of the things I regret not doing in Ireland was visiting the Guinness factory. Back then, I wasn’t a huge foodie like I am now. In fact, it was probably the year where I learned how much I really loved being around food as it was the first year I was forced to cook on my own and when I started my blog. Someday I plan on going back to Ireland to revisit the landscape and to focus on the food scene.
If you’re new to baking with alcohol, don’t worry – a good bit of the alcohol bakes off, leaving behind the flavor and not so much the effects of drinking alcohol. That means you won’t get drunk from eating these brownies and can serve them to everyone, including kids. Guinness is my go-to stout beer, but you can also use local stouts too. I know a few breweries in Pittsburgh that make a great stout beer for baking.
- 1/2 cup (4 ounces) unsalted butter, cut into 8 tablespoons
- 2 ounces unsweetened chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup stout beer, such as Guinness
- 1 cup all-purpose flour
- 1/2 cup semisweet chocolate chips
For the glaze
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- Preheat oven to 350F. Line an 8x8 pan with parchment paper or aluminum foil lightly greased with cooking spray.
- In a large saucepan, melt together the butter and unsweetened chocolate. Remove from the heat and whisk in the cocoa, sugar, and salt (mixture will be grainy - keep going). Beat in the egg and vanilla then beat in the beer. Whisk in the flour just until fully incorporated then stir in the chocolate chips.
- Spread the batter into the pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean (it's ok if there are a few crumbs but you do not want wet batter). Cool completely.
- Once the brownies are cool, make the glaze. In a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water), melt together the semisweet chocolate and butter until smooth. Spread on top of the brownies and let harden before serving (you can chill in the refrigerator to speed up the process). Store in an airtight container for up to 1 week.
Source: Adapted from The Mom 100