Guinness Brownies

From: yogiclarebear

On Mar 17, 2009

I made these for DH for St. Patty's Day. He LOVED. He decalred that they were extremely rich and awesome. I used a half bittersweet chocolate and half dark chocolate. My butter was salted, it was all I had on hand, and my beer was draught instead of stout. I also used whole wheat pastry flour. I did have to bake them for almost 10 minutes more than the time suggested.

From: Anni L

On Feb 16, 2009

From: Vino Girl

On Nov 22, 2004

Wow - we had a lone bottle of Guinness in the fridge forever that we just couldn't get rid of since nobody seems to like it. This recipe sounded interesting, but I was really so surprised at how good these brownies are. I shared these with several people and everyone seemed to agree these were some of the richest and best brownies they'd ever had. (And everyone was amazed that there was beer in these! The Guinness adds an unmistakable complexity, but it doesn't taste at all like beer.) This is almost like eating a piece of fudge. They are very smooth and dense with a dark not-very-sweet chocolate flavor. I did not have any white chocolate so I substituted milk chocolate and added a bit of vanilla. I had some caramel topping I wanted to use up so I put that over the cooled brownies, although these are good enough to stand on their own. Thanks so much for this recipe.

From: Willing To Try Anything

On Mar 21, 2007

I've been raving about these brownies non-stop since I made them for St. Pat's day this year! Don't let the Guinness scare you away, you can't taste the beer at all. I did bake them for about 30 minutes and the skewer was still not clean, but they were fine when they sat for a bit, so be careful not to overcook.