For about 4 months I’ve been going on about making a chocolate Guinness cake. Living in London, we get pretty great pints of Guinness, and it would be a shame not to use it! When I got to thinking about it though, I thought the fudginess of a brownie would make a much more delightful complement to the rich flavor of the Guinness. So Guinness Brownies it was! I think I made the right decision, as what resulted was a rich, moist fudgy brownie that just melts in your mouth. And because I love a bit of frosting on a brownie, I made a gorgeous velvety buttercream to give the effect of the “head” or foam on top of a pint of Guinness. Delish.
Ingredients
- 1 1/2 cups/225g all purpose or plain flour
- 1 cup/175g unsweetened cocoa powder
- 1 tbsp espresso powder
- 1/2 tsp salt
- 2 cups/340g bittersweet chocolate- 70%, chopped
- 1 cup/175g white chocolate, chopped
- 3/4 cup/175g unsalted butter, cubed
- 6 large eggs, at room temperature
- 1 1/2 cups/340g granulated sugar
- 2 tsp vanilla extract
- 2 cups/460ml Guinness, at room temperature
- 1 cup/150g chocolate chips
Instructions
- Preheat the oven to 375ºF/190ºC. Grease a 13 x 9in pan and line with parchment paper.
- In a large bowl, combine flour, cocoa, espresso powder and salt and whisk together and set aside. Melt the dark chocolate, white chocolate and butter in a double boiler and when melted, set aside to cool slightly.
- Cream the eggs and sugar in a bowl with an electric mixer on high until fluffy and pale yellow, about 2-3 minutes. Add the cooled chocolate mixture and continue beating on a medium speed until combined. Make sure the egg and chocolate are incorporated (scrape the bottom of the bowl!).
- Next, turn the speed to low and stir in the vanilla and spoon in the flour mixture gradually, only until it all disappears. Continue mixing on low and add the Guinness until the batter is even and no liquid is swirling around in the bowl.
- Pour the batter into the prepared pan and sprinkle the chocolate chips on top.
- Bake for about 25-35 minutes, the former if you like your brownies very gooey, until a knife comes out clean(ish) when inserted in the center. Cool completely, frost with buttercream, and serve.
- 1 cup/200g butter, softened
- 3 1/3 cups/400g icing or confectioner's sugar
- 2 tsp vanilla
- Milk, added in tsp, if needed to loosen mixture
- Beat ingredients together until well combined. Ready to use.Yummy!
Notes
Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.