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Brownie Recipe Tips
Fudgy brownies have more butter and chocolate, less flour and no leavening.
Usually the chocolate and butter are melted together, then mixed with remaining
ingredients. Mixing is usually done by hand.
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Grace Neill's Chocolate and Guinness Brownies
4
eggs
3/4 C. superfine sugar
8 oz. bittersweet chocolate, chopped
4 oz. white chocolate, chopped
6 T. unsalted butter
3/4 C. all-purpose flour
3/4 C. cocoa
1 1/4 C. Guinness stout
Confectioners' sugar for dusting
Preheat the oven to 375° F. Butter an 8-inch-square pan.
In an electric mixer, combine the eggs and sugar. Beat until light and fluffy.
In a medium saucepan over medium heat, melt the bittersweet chocolate, white
chocolate and butter, stirring until smooth. Remove from heat and beat into the
egg mixture.
Sift the flour and cocoa together and beat into the chocolate mixture. Whisk in
the Guinness.
Pour into the pan and bake for 20 to 25 minutes, or until a skewer inserted in
the center comes out almost clean. Remove from the oven and let cool on a wire
rack.
To serve, dust the cake with confectioners' sugar and cut into squares.
Serves 8 to 10.
Source: "The New Irish Table" by Margaret M. Johnson
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