quatro choco guinness brownies

Greetings Gorgers, it has been a while!  The past two months has been filled with all the joys that house hunting, packing, moving, unpacking and settling in have to offer.  But now that the pots and pans are in place, the spice cupboard is filled, and the oven is in working order, it is high time to get back to baking!

With St. Patrick’s Day just around the corner (and Guinness specials aplenty in liquor stores everywhere), it seemed like a great time to appreciate all the ways you can enjoy stout.  Now, the Irish Car Bomb Cupcakes are a certainly show stopper, but they are also a ton of work: Three separate recipes for the components! Coring tools! An insane amount of butter!  Ack!

May I introduce to you the Quatro Choco Guinness Brownies?

Quatro Choco Guinness Brownie ingredients

• 1 cup flour
• 3/4 cup unsweetened cocoa powder (choco uno!)
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature and sectioned
• 8 ounces dark bittersweet chocolate, chopped (choco dos!)
• 3/4 cup white chocolate chips (choco tres!)
• 4 large eggs, room temperature
• 1 cup sugar
• 1-1/4 cup (10 oz) Guinness Stout, room temperature
• 3/4 teaspoon vanilla
• 1 cup semi-sweet chocolate chips (choco quatro!)

Preheat oven to 375°.

In a medium bowl whisk together flour, cocoa powder, and salt until evenly combines.  Set aside.

Melt butter, bittersweet chocolate and white chocolate chips together in a double boiler under low heat, stirring constantly until completely melted and remove from heat.

If you are like me and do not have a double boiler, you can melt these together in the microwave, stirring every 30 seconds until completely melted.

In a large bowl, beat the eggs and sugar together on high speed until light and fluffy.

Add melted chocolate mixture to egg and sugar mixture, beating until combined.

Beat in the flour mixture.

Whisk in the Guinness and vanilla.  The batter will seem kind of thin, don’t worry.

Fold in the semi-sweet chips.

Pour into a greased (or foil-lined) 9×13″ pan.

Bake for 25-30 minutes, until a toothpick inserted in the center removes clean.

The hardest part: let the brownies cool uncovered at room temperature.

These are some decadent mo-fos.  The richness of four types of chocolate paired with the creamy moistness delivered by the stout make these brownies a danger to well-articulated sentences.  Please enjoy responsibly, with a solid glass of milk.