At last, my first brownie blog! I am really disappointed with the photo, it was much more moist than it looks, I promise!! I do confess that it had gone past the squidgy stage, but only just.
I always buy Food & Wine Magazine (Ireland) and try one of the recipes immediately, this month the one to try just jumped out at me, it was a brownie (yeah) contained Guinness (yeah) and would be perfect for my pre St. Patrick's day blog (yeah).
I normally bake Nigella's Chocolate Guinness Cake for St. Paddy's Day (actually I use any excuse!), but hoped that these brownies would be a nice way to ring the changes. While they are lovely, they don't reach the dizzy heights of Ms Lawson's confection.
I would recommend these brownies though, the Guinness provides a subtle spiciness, and the white chocolate pieces become lovely and fudgy.
This recipe was contributed by Stephen Jeffers, who only converted some of the ingredients to metric, I have finished the job for him.
Chocolate Guinness Brownies
250g Dark Chocolate (I used 75%)
85g Butter (softened)
125g Cocoa powder (I use Green and Black)
125g White Chocolate Chips (I used Green and Black and chopped it up)
Preheat oven to 190 C. Line a 20cm square brownie dish.
Beat the eggs and sugar until light and fluffy.
Melt the dark chocolate and butter in a medium saucepan, at a low to moderate heat. Stir until smooth and then pour into the egg mixture.
Sift the flour and cocoa together, beat into the chocolate mixture then add the white chocolate pieces, next stir in the Guinness.
Pour into the prepared pan and bake for 20 - 25 mins (this actually took alot longer in my oven, it was still raw after 20 mins!!)
Test with a skewer (or piece of raw spaghetti) it should come out semi clean.
Take out of the oven and allow to cool in the pan for 20 mins and then remove to a wire rack.