It’s not a big secret that I rarely show up empty-handed. “What can I bring?” is usually the first question I ask when I accept an invite to most places. The Harvard-Yale football game tailgate, back in November, was no exception.
Let me add, everything you know about tailgating is wrong once you see a Harvard-Yale tailgate, I assure you. Sure, our party had a grill, and some hotdogs and beer, and chips even. Other people may have had tables, complete with candles, floral centerpieces, and real tablecloths, but they did not have Guinness brownies. I think Guinness brownies trump a floral centerpiece any day. Call me unrefined.
The thing with Guinness brownies is that the beer really enhances the chocolate. They don’t taste like a beer in brownie form. In fact, I find that I don’t really taste the actual beer at all. What I do taste, is a rich chocolatey, fudgey brownie. It’s like fudge meets cake and they have a beautiful Guinness brownie baby.
1 C. all-purpose flour
3/4 C. unsweetened cocoa powder
1/4 tsp. salt
6 Tbs. unsalted butter, cut into cubes
8 oz. dark bittersweet chocolate, chopped
3/4 C. white chocolate, chopped
4 large eggs, at room temperature
1 C. sugar
2 bottles Guinness Extra stout beer
3/4 tsp. vanilla
1 C. semi-sweet chocolate chips
Heat oven to 375 degrees.
Line a 9×13 inch baking dish with lightly greased aluminum foil.
Pour both bottles of beer into a medium saucepan and simmer over medium heat for 15 minutes. You should have 1 1/4 C. of beer once it’s reduced. Set aside to cool.
In a medium bowl, whisk together flour, cocoa, and salt, combining evenly.
Melt butter, bittersweet chocolate, and white chocolate in a double boiler over low heat, stirring constantly until melted, then remove from heat.
In a large bowl, beat eggs and sugar on high speed for 3 minutes, until fluffy.
Add the melted chocolate mixture to the egg mixture, beating to combine.
Beat the flour mixture into the chocolate mixture.
Whisk the reduced beer and vanilla into the mixture. The batter will seem thin.
Pour the batter into prepared pan. Sprinkle the chocolate chips on top.
Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Let the brownies cool to room temperature before cutting.
Makes 24 brownies.
Source: Blondie’s Cakes