So you made Corned Beef and Cabbage to celebrate St. Patty's Day...and you may have enjoyed a tall glass of Guinness to go with..or maybe even used some in the broth when you cooked the Corned Beef...but now what?
Guinness Brownies with Maple Buttercream Frosting is what!
Decadent and fudgey, yet surprisingly light. There is a lot of chocolate flavor that is packed into these brownies by way of cocoa powder, semi-sweet chocolate chips, white chocolate chips and bittersweet chocolate. All that chocolate flavor is intensified by 1 cup of Guinness beer. I used draught in my version, but the original recipe called for extra stout. The draught worked fine!
These brownies are not a "lightened up" recipe and are in no way diet friendly, but they are delicious and should be enjoyed in moderation! You might even be getting some health benefits from having a little Guinness...you can read up about the study done at the University of Wisconsin on this subject HERE.
I preferred the texture of these brownies from the refrigerator. They have a sort of spongey texture at room temperature, but a more fudgey texture cold. Since I frosted them, I elected to not use the entire cup of semi-sweet chocolate chips called for in the original recipe on top. I really LOVED the maple frosting on them though and I think it worked beautifully with the deep chocolate flavor of the brownies.
You'll find several versions of Guinness Brownies if you search the web, but the recipe I used was the one found HERE. I've provided nutrition info for the brownies with and without the frosting. You'll save yourself a point+ if you opt out on the frosting...but I am a frosting sort of girl, and I will almost always opt in...especially when it comes to maple!
Guinness Brownies with Maple Buttercream Frosting
adapted from HERE
Servings - 24 Serving Size - 1/24 of recipe or 1 brownie Points Plus per serving - 7 Points+(unfrosted) 8 Points+(frosted)
Nutrition information for unfrosted brownie- Calories - 235.1, Total Fat - 12.2g, Carb. - 31.9g,
Protein - 2.6g, Fiber - 1.7g
Nutrition information for frosted brownie - Calories - 291, Total Fat - 14.1g, Carb. - 41.8g, Protein - 2.7g, Fiber - 1.7g
For the brownies:
1 cup of Guinness beer, at room temperature
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp salt
8 oz. bittersweet chocolate (60% to 70% cacao)
3/4 cup white chocolate chips
6 TBS unsalted butter, cut into chunks
4 eggs, at room temperature
1 cup granulated sugar
1/2 cup semi-sweet chocolate chips
For the frosting:
1/4 cup unsalted butter, at room temperature
1/4 tsp. salt
2 - 2 1/2 cups powdered sugar
1 tsp. maple flavoring
milk to thin out frosting (optional)
1. Pour out beer into a glass measure and allow to sit until the foam has disappeared. Do not count the foam in the measurement. You should have a full 8 oz. of beer once it's settled.
2. Preheat oven to 350 degrees F. Spray a 13" x 9" glass baking dish with cooking spray. Set aside.
3. In double boiler, or in saucepan over low heat, melt the butter, bittersweet chocolate and white chocolate chips. Set aside to cool a bit.
4. In large bowl, whisk together the flour, cocoa powder and salt. Set aside.
5. In medium bowl, combine the eggs and the sugar. Mix until well combined either with whisk by hand or with an electric mixer.
6. Slowly add the warmed chocolate mixture to the egg mixture, a little at a time at first to temper the eggs, and then mix well to combine them both.
7. Add the chocolate/egg mixture to the flour mixture and stir well. Batter will be thick. Whisk in the reserved beer. Batter will now be somewhat thin.
8. Pour batter into prepared pan. Sprinkle with 1/2 cup semi-sweet chocolate chips. Bake in oven for 25-30 minutes, or until toothpick inserted into center comes out clean. ( I actually found it only needed to bake about 20 minutes in my oven, so adjust bake time to your own oven)
9. Allow to cool in pan on wire rack. While cooling, prepare frosting. In large bowl, with electric mixer, mix butter and salt. Whip until light and fluffy. Add in the powdered sugar, by cupfuls and mix well after each addition. Add in the maple flavoring. If the frosting is too stiff, loosen up with a little milk. (I really don't measure, just start with about a tsp or so)
10. Once the brownies have cooled to room temperature, frost with frosting and cover with plastic wrap. Refrigerate for several hours or overnight. Cut into 24 bars.
I'll be honest with you, I don't normally measure out ingredients for my buttercream frosting, so I am guesstimating here on the amounts I usually use. You may or may not need to add milk (sometimes I use half and half) to loosen it up to your liking. I like it kind of loose and fluffy, so I almost always add some milk at the end. You can also add more maple flavoring if you like. I don't normally measure that either when I make frosting.
In case you are wondering, you cannot taste the beer in the brownies! They do have a really deep chocolate flavor though, which I think is due to the beer enhancing them. Like I mentioned above, I liked them so much better cold than at room temperature. Just a much better texture.
Yes, this is a decadent treat, but still not awful if you limit yourself to one serving.
Which may be hard to do... haha