St. Patrick’s Day is just next week but, if you’re like us in Buffalo, the festivities will begin this weekend. At the request of my best friend, I’ll be making my Guinness Cupcakes for a party on Saturday this year, but if you’re more into chewy brownies than mini cakes, this recipe should do the trick for you.
Beamish Stout Brownies
¾ c unsweetened cocoa powder
¼ tsp salt
6 tbsp butter, room temperature
8 oz dark bittersweet chocolate, chopped well
1 c milk chocolate chips
1 c brown sugar
10 oz Beamish Irish Stout, room temperature
1 c toffee bits
Powdered sugar, for dusting
Preheat oven to 375° Butter a 9×13″ baking pan and set aside.
In a bowl, whisk flour, cocoa powder and salt until combined well. Set aside.
In a double boiler or your microwave, melt butter, bittersweet chocolate and chocolate chips, stirring constantly. Remove from heat and set aside.
In a large bowl, beat eggs and sugar until light and fluffy. Add in melted chocolate mixture and beat until smooth. Add in flour mixture, mixing well. Whisk in Beamish, then drop toffee bits into the batter, and gently fold.
Pour into baking pan and bake for 25 minutes, or until inserted toothpick comes out clean. Cool brownies to room temperature and dust with powdered sugar before serving.
[techtags:COOKING WITH BEER, BEAMISH BROWNIES, IRISH STOUT BROWNIES, BAKING WITH BEER]