Guinness Brownies with Guinness Ganache
Guinness brownies are a rich & chocolatey cake with an entire cup of Guinness in the batter. The cake is topped with a whipped white chocolate Guinness Ganache frosting.
servings
Ingredients
- 5 oz all purpose flour (1 cups, see note)
- ½ teaspoon table salt
- 10 ounces semi-sweet chocolate (chopped)
- 8 ounces unsalted butter
- 8 oz Guinness Stout (1 cup)
- 1 tablespoon vanilla extract
- 6 oz granulated sugar (¾ cup)
- 6 oz brown sugar (¾ cup)
- 3 large eggs
- 2 large yolks
Guinness Ganache
- 8 oz white chocolate (chopped)
- 1 oz butter
- 2 oz heavy cream (¼ cup)
- 2 oz Guinness (¼ cup)
Instructions
Prep the pan
Make the batter
- In a small bowl, whisk together 5 oz all purpose flour, ½ teaspoon table salt, set aside.
- Combine the 10 ounces semi-sweet chocolate and 8 ounces unsalted butter in a microwave safe bowl. Microwave for 1 minute, stir to combine. Microwave in 30 second increments (stirring between) until all the chocolate is melted.
- Add 6 oz granulated sugar and 6 oz brown sugar to the chocolate mixture, stir to combine. Stir 8 oz Guinness Stout and 1 tablespoon vanilla extract. Add 3 large eggs and 2 large yolks and stir to combine. Add the flour mixture and stir just until combined.
- Spread the batter evenly into the prepared pan. Bake until a toothpick inserted in the center comes out clean (25-30 minutes). Cool to room temperature. Run a paring knife around the two ends of the brownies to separate from the pan, then use the parchment paper to side the brownies out onto a cutting board.
Make the Guinness ganache
- Melt 8 oz white chocolate and 1 oz butter in the microwave, stir every 30 seconds to avoid burning. Microwave 2 oz heavy cream until its scalding hot. Add the warm cream to the ganache and stir until the chocolate is melted. Add 2 oz Guinness to the ganache and stir until smooth. Cool the ganache to room temperature.
- Whip the ganache until it lightens in color and is aerated. It should be the texture of whipped cream. Spread the ganache evenly over the cake.
- Once the ganache is set, cut into 24 squares (for clean edges wipe the knife with a damp cloth between cuts).
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
These brownies keep for several days at room temperature. They freeze very well.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!