One day before Sean left for Taiwan, he asked me what I wanted to do that night, and I (in new decisive fashion) said “I want to watch UP! and make dessert.” I wasn’t sure if Sean would love it, but he was all on board! So we had a pizza, brownie, and Up! night. It was so wonderful! You know those nights that just end up making you feel all warm and fuzzy inside? This is one of those. He picked up our favorite Margherita Pizza from Fireworks on the way over, so we ate dinner, prepped dessert and popped in Up! For dessert we were inspired by a Chocolate Guinness Stout brownie with Bailey’s Ice cream that we drooled over the week before at American Tap Room, but amazingly, that night, we practiced some self control.
Chocolate Guiness Stout Brownies
Recipe taken from About.com’s Home Cooking
The description on About.com warns how unexpected the texture of this brownie is: “interesting combination of fudge, mousse, candy, and traditional brownies. Although decadently chocolate, they are surprisingly light due to the eggs. You won’t taste the beer at all.” THEY WERE SPOT ON! This is the most confusing, yet delicious brownie texture I’ve encountered yet.
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
*1 cup all-purpose flour * 3/4 cup unsweetened cocoa powder * 1/4 teaspoon salt * 6 tablespoons unsalted room temperature butter, cut into cubes * 8 ounces dark bittersweet chocolate * chopped 3/4 cup white chocolate chips * 4 large eggs, at room temperature * 1 cup superfine or granulated sugar * 1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below) * 1 cup semi-sweet chocolate chips * 1/8 cup (about) confectioners’ sugar for dusting*
1. Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.
3. Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
5. 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).
6. Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
7. 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.
Yield: 36 to 48 brownies, depending on cut size
Here’s the finished product. This fudgey, light but dense (I know, this makes no sense) brownie texture was SO RICH but absolutely delicious. I only needed a tiny bite to satisfy, but we added some ice cream and raspberries, and we couldn’t resist! THANKS for your help Sean! And for a great night too.