Thick chocolate guinness brownies with three different chocolate varieties. The perfect rich and delicious dessert for St. Patricks Day!
Ingredients
1cupbread, or all-purpose flour
¾cupcocoa powder
½teaspoonkosher salt
6tablespoonsunsalted butter
10ouncesdark chocolate chips
½cupmilk chocolate chips
4large eggs
1cupsugar
1 ¼cupsGuinness beer, no foam
1cupsemi-sweet chocolate chips
Powdered sugar, for dusting
Instructions
Line a 9×13 baking dish with parchment paper and preheat your oven to 350 degrees.
Whisk together the flour, cocoa powder, and salt and set aside for later. If you want a dense brownie, use all-purpose, for a lighter cake-like brownie, try it with bread flour.
Whisk together the eggs and sugar in a large bowl until the sugar is dissolved and eggs are light in color.
In a separate mixing bowl, melt dark chocolate, milk chocolate, and butter over a double boiler. I just use a small pot with some simmering water. Stir regularly as the chocolate and butter melt together.
When the chocolate is completely melted, remove it from the heat and let it cool briefly. Then slowly whisk it into the eggs and sugar. Be careful that your chocolate isn’t too hot or you’ll cook the eggs.
Once that mixture is combined, stir in your guinness (or any stout beer). Then fold in the dry ingredients. Some lumps are okay in the batter.
Pour batter into prepared pan and sprinkle with semi-sweet chocolate chips.
Bake brownies for about 30 minutes or until a tester comes out mostly clean from the center.
Remove from oven and let cool briefly, then remove from pan and cut into either 3×5 (15 brownies) or 4×4 (16 brownies). Sprinkle with powdered sugar before serving.