I made the fatal error of making a cake for my office to celebrate my birthday. Now, I am “the girl who bakes cakes”. My friend approached me sheepishly the other day with a neatly printed off recipe for these Guinness Stout Brownies with the suggestion that, if I were to do any more baking that I could possibly try making these. Now, I have seen, and even tried, Nigella’s Chocolate Guinness Cake but these are a whole other story! The recipe (or at least the way I made it) produced the juiciest, fudgiest dense brownies that I have ever eaten (I’ve sampled a few in my time! Especially the day the The Boy’s brother was at Borough Market and helped the guys at Flour Power City Bakery pack their things away out of the rain and came home with a brick of brownie as a thank you!)
So give them a go, they are so easy and so worth it!
Inspired by this recipe
1 cup plain flour
3/4 cup cocoa powder
Pinch of salt
6 tablespoons of Stork, room temperature
350g Bournville Chocolate
4 large eggs, at room temperature
1 cup sugar
2 bottles Guinness Foreign Extra
1 teaspoon vanilla extract
100g milk chocolate chips
– Preheat the oven to 190C and lightly grease a 9×13″ pan.
– Pour both bottles of beer into a medium saucepan, and simmer on medium heat until it’s reduced down by just over half. It should take about 15 minutes. Leave the beer on the side to cool.
– Mix together flour, cocoa, and salt until evenly combined.
– Melt butter and Bournville in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
– In a large mixing bowl, beat eggs and sugar until light and fluffy. Add melted chocolate mixture, beating until combined.
– Slowly to avoid lumps, mix the flour/cocoa mixture into melted chocolate mixture. Whisk in the reduced beer mixture and the vanilla. The batter will be runnier than a normal cake batter, but this is normal. Pour into your baking tin and sprinkle your milk chocolate drops over the top.
– Bake 20 to 25 minutes on middle rack in the oven. Keep an eye on it though and if you think it looks ready stick a skewer in, if it comes out clean then whip them out. Mine only took 20 mins and they were crispy around the edges. It depends how you like them really but 20 mins was perfect for me.
– Cut up the brownies (I cut them too big at first, as in the pics, but they are quite rich so be strict with yourself!) and leave to cool on a cooling rack for as long as you can resist. If you leave them for 20 mins or so then plonk some vanilla ice cream on the top they will be delicious!!
I have put this recipe up for both my Mum and The Boy’s Mum. My Mum asked me for it before I had even made them! I think that they would go down well in New Zealand where The Boy’s Mother lives. I just hope that she can easily get her hands on the Guinness and the Bourneville!!
Fudgy, chocolatey goodness…just perfect now that the evenings are drawing in. I wonder if they would mind if you took them to the pub to eat with a Guinness by the fire?