Grace Neills Chocolate And Guinness Brownies Recipes

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GUINNESS BROWNIES



Guinness Brownies image

This is a dense, moist brownie. You can use semisweet chocolate rather than bittersweet and the results are just as delicious.

Provided by Nat Da Brat

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 9

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
3/4 cup cocoa
1 1/4 cups Guinness stout
confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 375 degrees.
  • Butter an 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 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 the cake with confectioners' sugar and cut into squares.

CHOCOLATE GUINNESS BROWNIES



Chocolate Guinness Brownies image

Make and share this Chocolate Guinness Brownies recipe from Food.com.

Provided by Hazeleyes

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 12

1/3 cup cocoa
2 cups sugar
1/2 cup dark brown sugar
1 3/4 cups flour
3/4 teaspoon salt
4 tablespoons butter
2 ounces unsweetened chocolate
1/2 cup vegetable oil
1/2 cup plus 2 tablespoons guinness beer
2 teaspoons vanilla
2 eggs
6 ounces dark chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine the cocoa, sugars, flour and salt. Set aside.
  • In a medium saucepan, melt the butter and chocolate over low heat until melted.
  • Remove pan from heat, and stir in the oil, Guinness and vanilla. Let cool.
  • Add the eggs and stir well.
  • Add the chocolate mixture to the flour mixture, stirring well to combine.
  • Stir in the dark chocolate chips, and pour the mixture into a greased 9x13 pan. Bake for 30-35 minutes.
  • Let cool completely before cutting. Enjoy!

Nutrition Facts : Calories 231.7, Fat 10.4, SaturatedFat 4, Cholesterol 20.6, Sodium 98.7, Carbohydrate 34.3, Fiber 1.3, Sugar 25.1, Protein 2.3

GUINNESS BROWNIES



Guinness Brownies image

The earthy flavors of stout beer pair perfectly with three kinds of chocolate in these dense, fudgy brownies. You can use bittersweet or semisweet, bars or chips, depending on what you have on hand, but this recipe is at its best using bar chocolate because of its meltability. A sprinkling of milk chocolate chips before baking is a sweet counterpoint to the rich, complex brownies. Do not overbake them: When the brownies are done, they will appear just set in the center and on the verge of underbaked. They'll set further as they cool. Chilling the brownies makes them easier to cut, but allow them to come to room temperature before serving for the best flavor.

Provided by Erin Jeanne McDowell

Categories     snack, cookies and bars, finger foods, dessert

Time 45m

Yield One 9-inch pan (16 brownies)

Number Of Ingredients 12

Nonstick spray
1 1/4 cups/160 grams all-purpose flour
1/3 cup/30 grams unsweetened cocoa powder
1 tablespoon instant espresso powder (optional)
1/2 teaspoon fine sea salt
12 ounces/340 grams finely chopped bar bittersweet or semisweet chocolate
6 tablespoons/85 grams unsalted butter, cut into 1-inch pieces
3/4 cup/150 grams granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 cups/300 milliliters stout beer, at room temperature
8 ounces/225 grams milk chocolate chips (or other chocolate chips, if you prefer)

Steps:

  • Heat the oven to 350 degrees. Lightly grease a 9-by-9-inch pan with nonstick spray, and line with parchment paper, leaving about 1 1/2 inches of excess paper on two sides (these will serve as "handles" to help remove the brownies from the pan later).
  • In a medium bowl, whisk the flour, cocoa powder, espresso powder (if using) and salt to combine; set aside.
  • Fill a medium pot with about 2 inches of water, and bring to a simmer over medium-low heat. Place a large bowl on top of the pot, and add the 12 ounces of chocolate and the butter to the bowl. Heat, stirring occasionally, until the mixture is fully melted and smooth. Add the sugar and continue to heat, stirring constantly, for 1 minute.
  • Remove the bowl from the heat. Use a whisk to mix in the eggs, one at a time, whisking well until each is fully incorporated before adding the next. Whisk in the vanilla.
  • Whisk in half the flour mixture, then gradually whisk in the stout, mixing just until combined. Add the remaining flour/cocoa mixture and whisk just until combined. Do not overmix.
  • Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the surface of the batter, then transfer to the oven and bake until the brownies appear just set in the center, 23 to 30 minutes. They should seem slightly underbaked and will firm up as they cool.
  • Cool completely to room temperature, then transfer to the refrigerator for at least 2 hours. (It's easier to cut the brownies when they're chilled.) Use the parchment "handles" to gently lift the brownies out of the pan, and cut into 16 even pieces. Store brownies in an airtight container at room temperature for up to 1 week.

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