Celebrate St. Patrick’s Day with these decadent triple chocolate chip brownies, infused with Guinness beer for a festive flavor!
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder (optional)
- 1/2 teaspoon fine sea salt
- 12 oz finely chopped bittersweet or semisweet chocolate
- 6 tablespoons unsalted butter, cut into 1-inch pieces
- 3/4 cup granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups Guinness, at room temperature
- 8 oz chocolate chips
1. Preheat oven to 350 degrees. Lightly grease a 9×9 inch pan then line with parchment paper, leaving at least 1 1/2 inches of excess paper on 2 sides of the pan (these will serve as handles to remove the brownies from the pan later).
2. In a medium bowl, whisk flour, cocoa powder, espresso powder and salt. Set aside.
3. Fill a medium pot with about 2 inches of water and bring to a simmer over medium-low heat. Place a large bowl on top of the pot, and add the 12 oz of chocolate and the butter to the bowl. Heat, stirring occasionally until the mixture is fully melted and smooth.
4. Add sugar and continue to heat, stirring constantly, for 1 minute.
5. Remove the bowl from heat. Use a whisk to mix in eggs, one at a time, whisking well until each is fully incorporated before adding the next.
6. Whisk in vanilla.
7. Whisk in half the flour mixture, then gradually whisk in the Guinness beer, mixing until just combined. Add the remaining flour mixture and whisk just until combined. Do not over-mix.
8. Pour batter into prepared pan. Sprinkle chocolate chips evenly over the surface of the batter, then transfer to oven and bake just until the brownies appear set in the center, 30-45 minutes. They should appear slightly underbaked and firm up as they cool.
Source: New York Times Cooking