Happy St Patrick’s Day! These delicious moist brownies are the perfect way to celebrate the day. The addition of Guinness to the chocolate mixture intensifies the flavour and makes them super gooey. Plus, they are so easy to make. Perfect for an after dinner treat tonight, or anytime!
I started making the brownies by melting 225g dark chocolate, 75g butter and 200ml Guinness in a pan on a low heat until glossy and smooth.
I let the mixture cool slightly, then poured it into a bowl and mixed in 300g light brown sugar and 3 eggs.
Finally I added 100g plain flour and mixed in. I poured the mixture into a lined square baking tin and baked on 180C/350F/Gas Mark 4 for 25 minutes.
When the brownies were ready I left them to cool…but not for long! I soon sliced in and enjoyed a delicious warm brownie. I highly recommend eating these warm! They would be amazing with ice cream.
As the theme for myself and Cakeyboi‘s monthly baking challenge Treat Petite is Ireland this month, I am entering these gorgeous moist brownies made with a classic Irish tipple!
- 225g Dark chocolate
- 75g Butter
- 200ml Guinness
- 300g Light brown sugar
- 3 Eggs
- 100g Plain flour
0
0
0
0
2
0
0
0
I love how moist your brownies look 🙂 x
Thanks Charlene! They really were very moist!
I love the idea of Guinness brownies. Bet they taste yum. Unfortunately Guinness is off our menu on account of the malted barley……. Darn!!!
Ah that's a shame, maybe there is a barley free stout you could use?
Guinness really adds a certain something to chocolatey cakes doesn't it? These look well lush 🙂
It goes so perfectly with chocolate 🙂 thank you!
Chocolate & stout are two favourites of mine. Coupled with brownies and you have a winning recipe! Ever tried them as a base for bread before. Equally tasty!
Never thought of using it in bread before, thanks for the tip!