If you’ve been reading my blog, you’ll know I’m not the greatest baker. But one thing I like about blogging is that I’ve been forced to bake more, and this week’s dessert recipe is another opportunity to work on my baking skills. I’m continuing with this week’s Guinness theme, and believe it or not, stout can be used in dessert. Surprised? I know I am. Still, I’m dying to find out how these Guinness brownies will taste!
These are intensely rich with just a hint of stout beer flavor lingering in the background. There’s no better way to enjoy these brownies than with a big scoop of vanilla ice cream on top followed by a generous covering of hot fudge. Enjoy!
It’s not exactly a secret that this recipe for Guinness brownies doesn’t have many ingredients, just 5. Really! That just blew me away. It seems like dessert recipes always have the longest lists of ingredients and equipment, but this is a happy exception. The equipment you’ll need is:
- measuring cup
- egg yolk separator (optional)
- large mixing bowl
- balloon whisk
- 8-inch baking pan
- parchment paper (optional)
The optional stuff is just that. I decided to skip the parchment paper and spray my baking pan with non-stick cooking spray. However, I happened to have an egg yolk separator, and it was very convenient. No worries if you don’t, people have been separating eggs without them for ages. You can find several techniques on this page, including one that uses an empty plastic water bottle.
This recipe was almost as easy to make as making brownies from a boxed mix. I had them mixed, poured into the baking dish, and in the oven in 10 minutes. Cooking them did take a little longer than the 30 minutes listed. The toothpick I inserted after half an hour was covered in batter. I decided to leave the brownies in the oven for another 10 minutes, and the toothpick looked just right after that.
I covered the baking dish and left the brownies to cool on a wire rack overnight. The author did mention they needed to completely cool before slicing. Mine didn’t have a cracked texture until I began to slice them, then they broke apart. It didn’t bother me, though, and I just arranged the pieces in a dish and topped them with vanilla ice cream, chocolate sauce and cocoa powder.