Description
These Triple Chocolate Guinness Brownies are an indulgent treat combining rich dark cocoa, semi-sweet and white chocolate chips, and a touch of Guinness beer for a deep, moist, and fudgy texture. Topped with chopped pecans for a delightful crunch, this recipe yields rich, chewy brownies perfect for chocolate lovers seeking a gourmet twist.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ¾ cup dark cocoa powder
- ¼ tsp salt
Chocolate & Butter
- 2¼ cups semi-sweet chocolate chips, divided
- ¾ cup white chocolate chips
- 6 Tbsp butter, at room temperature, cut into cubes
Wet Ingredients
- 1 cup sugar
- 4 large eggs
- 1¼ cups Guinness beer
Optional
- ½ cup chopped pecans
Instructions
- Preheat and prepare: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, dark cocoa powder, and salt until well combined. Set this mixture aside for later incorporation.
- Melt chocolate and butter: Combine 1¼ cups of the semi-sweet chocolate chips, all the white chocolate chips, and butter cubes in a microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring between, until the mixture is smooth and fully melted.
- Beat eggs and sugar: Using an electric mixer, beat the sugar and eggs together in a large bowl until the mixture becomes light and fluffy, which takes about 3 minutes. This aeration helps create a tender brownie crumb.
- Combine wet and dry mixtures: Gradually add the melted chocolate and butter mixture to the egg and sugar, beating just until combined. Slowly incorporate the flour mixture, mixing gently until all is just blended. Then whisk in the Guinness beer carefully to maintain the batter’s texture.
- Prepare to bake: Pour the batter evenly into the prepared baking dish. Sprinkle the chopped pecans evenly over the top along with the remaining 1 cup of semi-sweet chocolate chips.
- Bake and cool: Bake in the preheated oven for 25 to 30 minutes. The brownies should be set on the edges but still slightly fudgy in the center when done. Remove from oven and allow to cool completely at room temperature before cutting into 24 squares for serving.
Notes
- For a nuttier texture, toasting the chopped pecans lightly before adding them can enhance their flavor.
- Use a toothpick inserted in the center to check for doneness; it should come out with a few moist crumbs but not wet batter.
- If you prefer a more intense beer flavor, you can reduce the amount of flour slightly or use a stronger stout beer.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Let brownies cool completely in the pan to ensure clean, neat cuts.
