Chocolate & Guinness Brownies
from NPR.com...
Grace Neill's Chocolate and Guinness Brownies
Margaret M. Johnson includes this brownie and stout recipe in The New Irish Table (Chronicle Books 2003). According to Johnson, Grace Neill's is listed in the appropriately named Guinness Book of Records as the oldest bar in Ireland. It opened in 1611.
4 eggs
3/4 cup superfine sugar
8 ounces bittersweet chocolate, chopped
4 ounces white chocolate, chopped
6 tablespoons unsalted butter
3/4 cup all-purpose flour
1/4 cup cocoa
1 1/4 cups Guinness stout
Confectioners’ sugar for dusting
Preheat oven to 375 degrees. Butter an 8-by-8-inch square pan.
In an electric mixer, combine the eggs and sugar. Beat until light and fluffy.
In a medium saucepan, over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth. Remove from heat and beat into the egg mixture.
Sift the flour and cocoa together and beat into the chocolate mixture. Whisk in the Guinness.
Pour into the prepared pan and bake for 20 to 25 minutes, or until a skewer inserted in the center comes out almost clean. Remove from the oven and let cool on a wire rack. To serve, dust with confectioners’ sugar and cut into squares.
Serves 8-10.
Grace Neill's Chocolate and Guinness Brownies
Margaret M. Johnson includes this brownie and stout recipe in The New Irish Table (Chronicle Books 2003). According to Johnson, Grace Neill's is listed in the appropriately named Guinness Book of Records as the oldest bar in Ireland. It opened in 1611.
4 eggs
3/4 cup superfine sugar
8 ounces bittersweet chocolate, chopped
4 ounces white chocolate, chopped
6 tablespoons unsalted butter
3/4 cup all-purpose flour
1/4 cup cocoa
1 1/4 cups Guinness stout
Confectioners’ sugar for dusting
Preheat oven to 375 degrees. Butter an 8-by-8-inch square pan.
In an electric mixer, combine the eggs and sugar. Beat until light and fluffy.
In a medium saucepan, over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth. Remove from heat and beat into the egg mixture.
Sift the flour and cocoa together and beat into the chocolate mixture. Whisk in the Guinness.
Pour into the prepared pan and bake for 20 to 25 minutes, or until a skewer inserted in the center comes out almost clean. Remove from the oven and let cool on a wire rack. To serve, dust with confectioners’ sugar and cut into squares.
Serves 8-10.