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Guinness. Lovely Guinness. Wonderful on its own, and it would seem, pretty good with chocolate too, but in honesty I already knew that, as evidenced here and here.
Because Guinness is good for you, I fervently believe that these brownies will have health giving properties. It is a mere detail that they contain stuff which may not form part of a calorie controlled diet, for the reason that these are so beneficial is that I defy anyone not to sit down with one of these bad boys and a cuppa and not feel completely restored, or else just a little bit better about the trivialities of life. Here is some photographic proof of the restorative properties of Guinness, from a small visit to Dublin more years ago than I would like to admit.
This is not necessarily a shameful attempt to get in early on the whole ‘what shall I cook for St Patrick’s Day?’ internet traffic, more an encouragement for those who may be pre-disposed to celebrate the day with a pig under their arm/wear a ‘Kiss Me, I’m Irish’ t shirt/don a snazzy leprechaun hat to do something slightly less predictable. Actually, scratch that. This blog is no place for sanctimony and so this is not the time and place to tell people how to live their lives. You crack on with whatever it is you’re planning, but make these brownies as well, because they are amazingly glorious. In fact, don’t wait ‘til St Patrick’s Day to make them. Make them now.
You’re welcome. Slainte!
Guinness Brownies, adapted from 'Baked in America' by David Muniz and David Muzniak
- 8oz plain flour
- ½ tsp salt (or taste the batter once it’s mixed; you might need a smidgen more)
- 6oz white chocolate
- 6oz unsalted butter, cubed
- 6 large eggs at room temperature
- 12oz caster sugar - original recipe says granulated but, not for me.
- 1 tsp vanilla extract
- 16fl oz Guinness, at room temperature
- 9oz milk chocolate chips