For Father’s Day this year, I wanted to make a little something special this year, I made my dad these luxurious, rich dark Guinness Chocolate brownies and he absolutely loved them. I usually make the Hummingbird brownie recipe and he usually loves that but he liked these more. Well not as much as my mum who just kept of eating them!!! lol
I actually adjusted the original recipe as and added a bit of brown sugar and coffee just to change the texture and taste. I think by adding the brown sugar, it added to the extra googeyness!
For those of you that wanted to make Father’s Day a little magical, by making these brownies you would get a very happy daddy :).
Love you Dad, your the best!
- 250ml - Guinness
- 200g - dark chocolate into small cubes
- 100g - milk chocolate into small cubes
- 200g - unsalted butter into small cubes
- 200g - sugar
- 100g - soft brown sugar
- 3 - eggs
- 2 tbsp - cocoa powder then add up to 150g plain flour
- 1 tsp - vanilla extract
- 1 tsp - espresso coffee
- a pinch of salt
- 1. Grease and line a 8" square tin or anything similar to that size.
- 2. In a small pan pour the Guinness and place the dark chocolate and butter in glass bowl on top actually as a bain marie clever! Let this melt down on a low/medium heat (not high as the Guinness will burn), this took a very long time and I was getting a bit fed up! but be patient. When you think it's half way there preheat the oven to 175°C.
- 3. In another bowl beat together your eggs and sugar with the pinch of salt until well combined. Gradually add the flour, a quarter at a time, and beat it all in before adding the next batch.
- 4. When the chocolate and butter are melted and combined, slowly add the chocolate a bit at a time as you don't want your eggs to scramble.
- 5. Add the coffee into the Guinness reduction and stir. The Guinness needs to be reduced to 125ml, add this into the brownie mixture and stir until combined.
- 6. Pour into your tin, then break up your milk chocolate and put it into the brownie bake for 35 minutes.
- 7. Allow to completely cool before slicing if you aren't resisted to cut them up whilst warm! They can be either cut in 9 to 24 pieces depending on how big of a slice you want it.