Guinness brownies with mint whipped cream

What makes a brownie better? Booze!

The only time in my life I’ve enjoyed Guinness was in Ireland on the Guinness factory tour when I was handed a free pint in the tasting room high above the streets of Dublin. I’m thinking the fact that I was severely jet-lagged, working on about one hour of sleep after our trans-Atlantic flight and the fact that it was free were the only two reasons the beer actually tasted good to me that day. Every time prior and every time since, I take one sip fully expecting a chocolate-like taste and get utterly disappointed when it, of course, tastes nothing like chocolate.

The solution to that is, of course, to put it in chocolate. While I’m not much of a fan for drinking it straight up, Guinness is delicious in long-simmered stews and chocolate baked goods, brownies being one of them. These boozy bites are perfect and festive for any St. Patrick’s Day celebration.

Guinness brownies with mint whipped cream recipe

Yields 16

Ingredients:

For the brownies

• 3/4 cup plus 2 tablespoons all-purpose flour
• 1 stick butter
• 6 ounces dark chocolate chips
• 6 ounces semisweet chocolate chips
• 3 eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 8 ounces Guinness

For the mint whipped cream

Directions:

1. Heat Guinness in a small sauce pot over medium heat and simmer until reduced by half. Set aside and let cool.
2. Preheat oven to 300 degrees F and line a 9 x 9-inch or similar baking dish with parchment paper.
3. Melt the butter and chocolate in a medium bowl.
4. Whisk together the eggs, vanilla and sugar in a large bowl. Add the cooled Guinness and whisk again to combine.
5. Pour the butter and chocolate mixture slowly into the large bowl and whisk together.
6. Add the flour and salt to the large bowl in batches and whisk until combined.
7. Pour the batter into the parchment lined baking dish and spread evenly into the corners.
8. Bake for 40-45 minutes until brownies are cooked through but still soft.
9. Remove from oven and let cool completely before cutting into 16 pieces.
10. Meanwhile, make the whipped cream by adding the heavy cream into a small bowl and beating on high with a hand mixer until whipped.
11. Slowly add sugar, extract and food coloring if using and beat again until evenly distributed.

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