Guinness Stout Brownies

So moist & and delicious, I love these Guinness Brownies. Could I get drunk from eating these? Perhaps if I ate the whole tray…which is possible!

1 cup all-purpose flour
3/4 cup unsweetened cocoa
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate, chopped
4 large eggs, at room temperature
1 cup sugar
2 bottles Guinness Extra stout beer
3/4 teaspoon vanilla
1 cup mini semi-sweet chocolate chips

- Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil, or regular foil, lightly greased.
- Pour both bottles of beer into a medium saucepan, and simmer on medium heat until it’s reduced down to 1 1/4 cups. If you keep a glass measuring cup nearby, you can check the progress when you think you’re close. It should take about 15 minutes. Leave the beer on the side to cool.
- In a medium bowl, whisk together flour, cocoa, and salt until evenly combined.
- Melt butter, bittersweet chocolate and white chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat. (You can also do this in the microwave, heating it on high and stirring every 30 seconds).
- In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
- Beat reserved flour mixture into melted chocolate mixture. Whisk in the reduced beer mixture and the vanilla. The batter will seem a bit thin, but it will be perfect. Pour into the prepared baking pan and drop semisweet chocolate chips evenly on top of batter.
- Bake 20 to 25 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean. (The original recipe cites a longer time, but I found that mine were ready sooner. It might just be my oven so leave it in a few extra minutes if you think it needs it).
- Let brownies cool, uncovered, to room temperature. Dust with confectioners’ sugar if you want before serving.

Peanut Butter Fudge Brownies

I’m seriously craving dessert today. I usually have a frozen chocolate bar to satisfy my sweets craving (Kit Kat, Hershey with almonds, Reeces PB Cups, etc…) But don’t these look AMAZING? I do like to bake, but the problem is I have trouble eating only 1 or 2. These definitely don’t look good for your waistline, right?

Next time I get the urge to bake, I am trying these Peanut Butter Fudge Brownies

Brownie:

1 cup (2 sticks) butter, melted
2 cup sugar
2 teaspoon vanilla extract
4 eggs
1 cup all-purpose flour
2/3 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
Peanut Butter Filling:

1 1/2 cups peanut butter
2/3 cup honey
Ganache:

1 1/2 cups chocolate chips
6 tbsp. butter
Heat oven to 350°F. Grease a 9×13 inch baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs one at a time, beating after each one. Stir together flour, cocoa, baking powder and salt. Add to butter mixture, beating until well blended. Spread batter evenly in prepared pan.

Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan and toothpick comes out not quite clean. Cool completely in pan on wire rack.

Peanut Butter Filling: Stir together peanut butter and honey. Spread over cooled brownies.

Ganache: Melt butter and chocolate chips together in a microwave-safe bowl, stirring every 30 seconds, until smooth. This should only take 1-2 minutes. Pour evenly over brownies and spread carefully. Cool on counter or in refrigerator until set.

Candy Cane Brownie Bites

i haven’t posted a dessert for awhile since i have been trying to lose weight! with the holidays coming i thought i would try and get in the mood with some fun desserts. i love brownies and thought these Candy Cane Brownie Bites looked really delicious, adorable and fairly easy.

Ingredients
1 cup all-purpose flour
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 cups sugar
1/2 cup butter
4 oz unsweetened chocolate
3 to 4 peppermint candy canes, crushed
Wilton White Candy Melts®
Lollipop sticks

Preparation
Preheat oven to 350°F. Place the crushed candy canes in a wide, shallow bowl, and line a cookie sheet with parchment paper and set both aside. Spray your brownie pop mold lightly with nonstick spray.

Combine the first 5 ingredients in a medium bowl and mix well. In a double boiler, melt butter and chocolate over low heat, stirring constantly until well blended and smooth. Remove chocolate from heat and combine thoroughly with flour mixture.

Spoon the batter into the mold. Bake for 35 to 45 minutes, or until they pull away from the sides of the mold and a toothpick inserted comes out clean. Carefully turn out onto a cooling rack. Repeat with the remaining half of the brownie batter.

While the brownies begin to cool, place some of the candy melts in a microwave-safe glass measuring cup. If you fill the measuring cup up to about the 1/4 cup mark with the candy melts, that should be sufficient to start. Microwave on 50% power for one minute. Stir well and return to microwave if not thoroughly melted.

Once the brownies are just cool enough to handle, dip one end of the lollipop stick into the melted candy and insert into the round top of the brownie. You might need to allow the brownie to cool just a little longer, until the lollipop stick seems secure. Dip the flat end of the brownie into the melted candy, then immediately roll in the crushed candy canes. Gently set on the parchment-lined sheet to cool and allow the candy to harden.

recipe and photo by mygourmetconnection.com