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Triple Chocolate Guinness Brownies
These rich and gooey brownies are three types of chocolate and the kick of Guinness too
Ingredients
- 175 ml Guinness
- 250 g caster sugar
- 50 ml vegetable oil
- 60 g melted butter
- 1/2 tsp vanilla extract
- 2 eggs
- 1/2 tsp espresso powder
- 1/4 tsp salt
- 135 g plain flour
- 50 g cocoa powder
- 100 g dark chocolate chips
Frosting
- 100 g white chocolate
- 1 tbsp unsalted butter
- 2 tbsp Guinness
- 1/4 tsp vanilla extract
- 100 g icing sugar
Instructions
- Preheat oven to 180C and line an 8x8" (20x20cm) brownie tray with baking parchment
- Mix together the Guinness, sugar, espresso powder, vanilla and salt in a bowl or mixer
- Add the melted butter and oil and mix before stirring in the eggs and bringing everything together
- Sieve in the flour and cocoa powder and gently stir into the batter then add the chocolate chips
- Pour into the baking tray and bake for approximately 35 minute. Remove from ovens,
Make the frosting
- Melt the white chocolate along with the Guinness, butter and vanilla extract in a Bain Marie (bowl over a simmering pan of water)
- Let this cool for a few minutes before stirring in the icing sugar to form a smooth creamy frosting
- Spread the frosting over the cooled brownies and cut into squares or bars
Video
Notes
With an 8x8" brownie tin you can either cut 9 large squares of brownies or 12 smaller squares, whatever you like.
The brownies will keep for 4-5 days in an airtight tin or freeze for up to 3 months.
To test if brownies are baked simply prick with a toothpick and it should come out coloured with a tiny bit of brownie pix attached, not completely clean as you would want with a cake.
Nutrition
Calories: 351kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 9gTrans Fat: 1gCholesterol: 32mgSodium: 124mgPotassium: 167mgFiber: 2gSugar: 37gVitamin A: 251IUVitamin C: 1mgCalcium: 55mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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