Chocolate Guinness Brownies
½ cup Guinness
1 1/2 cups/200g dark chocolate, chopped
1 cup/225g butter
1½ cups castor sugar
1 teaspoon good quality vanilla extract
¾ cup/175g all-purpose flour.
1 teaspoon sea salt
1. Preheat oven to 350 degrees F/gas mark 4, Grease a 9x9-inch square baking pan with butter then line with parchment paper or use a silicone tray (no paper required !)
2. Bring the Guinness to a boil over medium-high heat in a small saucepan. Boil until reduced to ¼ cup, about 5/6 minutes. Set aside and allow to cool.
3. Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water and stir occasionally until completely melted and smooth. Remove from the heat and set aside.
4. In a large bowl, whisk together the sugar, eggs and vanilla extract until thoroughly combined and pale yellow in color. Gradually whisk in the melted chocolate mixture, then the reduced Guinness. Add the flour and sea salt, fold into the batter until well combined.
5. Pour the batter into the prepared pan/tray and bake until a toothpick comes out with moist crumbs attached, about 40/45 minutes. Remove from the oven and place the pan/tray on a wire rack allow to cool completely in the tray beforecutting.The brownies should be stored in an airtight container at room temperature for up to 4/5 days or 10 days in the fridge. For a warm gooey brownie, heat in the microwave on high for 30 seconds before serving.
Ps I adore walnuts in my brownies if your a nutty lover like myself add 1 cup of chopped walnuts to the batter mix before pouring into the tin/pan/silicone tray
Have a wonderful St Patrick Day....