Tuesday, 7 February 2017
Whoa, did someone says Guinness? And Chocolate? Guinness Brownies
Guinness. Lovely Guinness. Wonderful on its own, and it would seem, pretty good with chocolate too, but in honesty I already knew that, as evidenced here and here.
Because Guinness is good for you, I fervently believe that these brownies will have health giving properties. It is a mere detail that they contain stuff which may not form part of a calorie controlled diet, for the reason that these are so beneficial is that I defy anyone not to sit down with one of these bad boys and a cuppa and not feel completely restored, or else just a little bit better about the trivialities of life. Here is some photographic proof of the restorative properties of Guinness, from a small visit to Dublin more years ago than I would like to admit.
This is not necessarily a shameful attempt to get in early on the whole ‘what shall I cook for St Patrick’s Day?’ internet traffic, more an encouragement for those who may be pre-disposed to celebrate the day with a pig under their arm/wear a ‘Kiss Me, I’m Irish’ t shirt/don a snazzy leprechaun hat to do something slightly less predictable. Actually, scratch that. This blog is no place for sanctimony and so this is not the time and place to tell people how to live their lives. You crack on with whatever it is you’re planning, but make these brownies as well, because they are amazingly glorious. In fact, don’t wait ‘til St Patrick’s Day to make them. Make them now.
You’re welcome. Slainte!
Guinness Brownies, adapted from 'Baked in America' by David Muniz and David Muzniak
Makes 12 humungous ones
8oz plain flour
6oz plus 2 tablespoons cocoa
½ tsp salt (or taste the batter once it’s mixed; you might need a smidgen more)
12oz dark chocolate - I used 72% cocoa. Go big or go home.
6oz white chocolate
6oz unsalted butter, cubed
6 large eggs at room temperature
12oz caster sugar - original recipe says granulated but, not for me.
1 tsp vanilla extract
16fl oz Guinness, at room temperature
9oz milk chocolate chips
Preheat the oven to 190c
Grease a 12 x 9 x 2 inch pan really, really well. I then line it with foil, in a bit of a cradle style so I can lift the brownies out afterwards.
In a large bowl, mix the dry ingredients – the flour, the cocoa, the salt.
Place a heatproof bow over a pan of simmering water and melt the white and dark chocolate and the butter. Don’t allow the bottom of the heatproof bowl to touch the simmering water or you risk the chocolate seizing. Set aside to cool a little. You don’t want it so hot that it will ‘cook’ the eggs when you add them.
Talking of eggs – in yet another bowl, beat the eggs and sugar until the mixture becomes light and creamy and the beaters/whisk leave a ribbon like trail when you pull it out of the mixture.
Put the mixer onto medium and carefully add the melted chocolate mixture, stopping periodically to scrape down the sides of the bowl. Ensure that the mixture is completely amalgamated together. Reduce the speed to low, add the vanilla and then add the flour mixture in stages, allowing the flour to mix completely into the batter before adding more. Do not overbeat.
Finally, continuing with the mixer on low, add the Guinness, and mix until everything is well combined.
Carefully pour the batter into the prepared tin, giving it a bit of a shake so it all levels out and fills the corner of the tin. Once the mixture has settled, scatter the chocolate chips over the top.
Bake in the oven for about 30 minutes, or until a knife inserted into the centre emerges with set crumb, not raw mixture. Do not overbake. The mixture will probably shrink from the edges of the pan.
Allow the brownies to cool completely before cutting into big slabs/removing them from the tin. I put mine in the fridge to speed the process a bit. I have no idea if this is correct but patience and Guinness and chocolate have never really gone together in my life, so….