Guinness Brownies
1 ¼ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon sea salt
12 ounces finely chopped bittersweet chocolate
6 tablespoons unsalted butter, cut into 1-inch cubes
¾ cup sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 ¼ cups Guinness Draught
4 ounces milk chocolate chips
4 ounces white chocolate chips
Pre-heat an oven to 350 degrees F, and lightly grease a 9×9 pan with butter, then line with parchment paper.
In a medium bowl, whisk the flour, cocoa powder, and salt, and set aside. Add the bittersweet chocolate and butter to a medium glass bowl and melt. Add the sugar, and whisk well to combine. Whisk in the eggs, one at a time, then add the vanilla.
Whisk in ½ of the flour mixture until fully incorporated, then add the remaining mixture, and whisk until just combined (be sure to not over whisk). Flour in about ½ of the chocolate chips.
Transfer the brownie mixture to the prepared pan, then top evenly with the remaining chocolate chips. Bake for about 25 – 30 minutes, or until just set in the center (they should still be underbaked and will firm up as they cool). Remove from the pan and transfer to a cooling rack, without cutting the brownies.
Cool completely, then transfer to the fridge and chill for 2 hours before cutting into brownies (if you can wait that long). Serve with a pint of Guinness Draught, and enjoy. Sláinte!
