Ok. So I normally write about papery goodness and lovely design, but you see, I like to whip things up every now and then, too. Yes, it gets messy over here, I’ll admit it. But it’s fun. And delicious …most of the time. Add one fat black cat, one floppy eared puppy, one man who has an undying love for brownies (and who is willing to entertain my kitchendeavors) and a large glass of Guinness into the mix and you have yourself a little pre- St. Pats party.
Adapted from Blondie’s Cakes
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
4 ounces white chocolate, chopped
4 large eggs, at room temperature
1 cup sugar
1 can Guinness
1 teaspoon vanilla
2 tablespoons confectioners’ sugar
Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with lightly greased parchment paper and set aside.
Pour the can of Guinness into a medium saucepan, and simmer on medium heat until it’s reduced down to 1 cup. Let cool.
In a medium bowl, whisk together flour, cocoa, and salt until evenly combined.
Melt butter, bittersweet chocolate and white chocolate in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
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 be thin. Pour into baking pan.
Bake 20 to 25 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
Let brownies cool, uncovered, to room temperature. Dust with confectioners’ sugar before serving.
Hope you all have a heel-clicking, sunshiny, happy weekend and St. Patty’s Day!
(All photos taken by me)