Anyway, I’ve come to realise lately that I don’t have nearly enough brownie recipes on this blog. So I thought I really ought to do something about that. You can never have too many good brownie recipes!
So..what could be more fitting for St Patricks’s Day than these Guinness brownies? The recipe I came across used whisky in the glaze, but I didn’t have any. I always have a bottle of Baileys in the cupboard though, so I thought that would be a perfect substitute.
So here is my version of the recipe. They are without a doubt the most decadent brownies I’ve ever made. The brownies are so fudgy & rich, it almost feels like you are eating a chocolate truffle.
The glaze is quite something. It’s sweet, salty & the Baileys comes through well but never overpowering. It’s a major treat in itself. One to definitely try poured over vanilla ice cream. This could be addictive..
Guinness Brownies with Salted Caramel Baileys Glaze adapted from The Baker Chick
Makes 12-16 Brownies
240ml Guinness or other stout
300g Dark Chocolate, chopped into small pieces (I used Bournville)
3 large eggs
2 tsp Vanilla extract
70g plain flour
1 heaped tablespoon cocoa powder
For the salted caramel Baileys glaze
2 Tbsp water
60ml Baileys Irish Cream
1 Tbsp Guinness reduction (from the Brownies)
100g Icing Sugar
1-2 Tbsp Double cream
1/2 – 1 tsp good quality sea salt (How much salt you use is personal preference – I adore salted caramel but I like a nice balance between the sweet & salt, so I used a heaped 1/2 tsp.
Preheat the oven to 180C. Line a 20x20cm baking tin with baking parchment, leaving an overhang so you can easily lift the brownies out later.
Bring the Guinness to a boil in a small sauce pan, cook until reduced to just under 3 tablespoons worth (50ml). This will take around 5-10 minutes. Don’t walk away from the stove or you will end up with Guinness toffee. I’m speaking from experience! Let cool. (Reserve 1 tablespoon of Guinness reduction to use in the caramel sauce.)
Stir the chocolate and butter in a medium heat-proof bowl set over a saucepan of simmering water until melted and smooth. Take off the heat.
Whisk the sugar, eggs, and vanilla in a large bowl to blend. Pour in the chocolate mixture, then 2 tablespoons of stout from pan. Fold in the flour and cocoa powder. Pour this delicious batter into the pan.
Bake until the surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 45-60 minutes. Of course ovens can differ wildly – my brownies were ready in 50 minutes but that doesn’t mean to say yours will be – I suggest you start checking them at 45 minutes, then every five minutes.
Transfer pan to a wire rack and let cool completely, at least a couple of hours or more if possible.
For the Glaze
Combine the sugar and 2 tablespoons water in a heavy saucepan over moderate heat. Stir until the sugar dissolves then leave it alone.
Cook, stirring occasionally, until the sugar is melted into a deep amber color.
Remove from heat and carefully add the butter and whisk quickly until combined.
Carefully add the Baileys, Guinness reduction and salt (be very careful – the caramel will bubble and splatter). Cook over moderately low heat, stirring, until caramel is smooth.
Cool the sauce to warm.
Using an electric mixer, add the icing sugar and mix until thick and creamy. Gradually add the double cream to thin out until you reach your desired thickness.
Pour glaze over cooled brownies and let set in the fridge for 30 minutes.
Cut into bars and serve. Prepare to enter Brownie heaven.