Skip to main content

Guinness Stout Brownies



I chanced upon a recipe from Joanie for Guinness Stout Brownies and since I had all the ingredients at hand, I didn't hesitate to give it a try.  I had baked cakes and bread with Stout, so why not add a Brownie to the list....mmm






These crust cracked  Brownies are superb, moist and full of choco flavour but without the slightest  trace of stout at all, which means you can indulge in them at any time of the day!









Recipe for Guinness Stout Brownies (adapted from Joanie with slight modification)

Ingredients
  • 1 can of Guinness Stout
  • 12 oz chocolate, chopped
  • 8 oz butter
  • 1 cup/8 oz brown sugar (reduced from 1.1/2 cups)
  • 3 eggs
  • 1 tsp vanilla
  • 4 oz plain flour
  • 1/8  tsp salt
  • Icing sugar
Method
  1. Bring stout to the boil with 2 oz brown sugar, simmer till 3/4 cup.  Let cool.
  2. Sift the flour with the salt, set aside.
  3. Microwave chocolate and butter, stirring in between till melted.
  4. Whisk eggs with the balance of brown sugar in a mixing bowl till light and fluffy.  Whisk in the chocolate mixture and then the beer mixture.  Fold in the sifted flour and salt.  Mix well.
  5. Pour into a parchment lined 9 x 13 inch baking pan.
  6. Bake in a preheated oven @ 180 deg C till surface begins to set, around 40 mins. and a skewer inserted comes out clean.
  7. Cool before slicing and dust with icing sugar.




Comments

  1. Oooooo these look so moist and chocolaty. Am drunk liao ....

    ReplyDelete
    Replies
    1. No, you won't Chris, no taste of Stout at all!

      Delete
  2. WOW! another boozy cake!! Look very moist, wish to have a slice now :)

    ReplyDelete
  3. Hmmm....Oh my...you sure how to make someone craving for these delicious brownie.
    Have a great week ahead.
    Kristy

    ReplyDelete
  4. Hi Cheah, interesting recipe but your brownies look very moist and chocolatey.

    Have a great week ahead.

    ReplyDelete
  5. Brownies are never popular in my household as the family are not into dense cakes ...they prefer fluffy cakes...I do like brownies though

    ReplyDelete
    Replies
    1. So if you make them, you'll have to eat them all by yourself..Yes we must make sure that there are 'guinea pigs' around whenever we try out new recipes!

      Delete
  6. Thanks for the recipe- just right for St Patrick's Day!

    ReplyDelete
  7. These brownies look so wonderfully rich and moist...

    ReplyDelete
  8. Hi Cheah,

    I would love to try this one day but not too sure how my little boy will react to the addition of Guinness Stout into our brownies.

    Zoe

    ReplyDelete
  9. hello cheah, i wouldnt say no to these brownies, they are looking very moist and fudgy too!

    ReplyDelete
  10. i might be late for st pat's but i think i have a stray can of guinness somewhere hehe

    ReplyDelete
  11. Hi Cheah,
    This stout brownies look chocolaty and fudgy.
    Love your clicks :D
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set