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Tuesday, March 18, 2014

GUINNESS STOUT BROWNIES and CHOCOLATE STOUT SHORTBREAD COOKIES

If you have any Guinness left after your quick flirt with Ireland for St Patricks day - here are a couple of desserts that will give the fabulous beer a whole new lease on life. The sweet chocolate with sea salt sprinkled on top is a wonderful combination, made only better by the addition of the slightly bitter beer

GUINNESS STOUT BROWNIES


1 cup flour
3/4 cup cocoa powder
1/2 teaspoon salt
6 tablespoons butter, cut into cubes
2 cups semi-sweet chocolate chips
4 eggs, at room temperature
1 cup sugar
1 cup stout (Guinness)
coarse sea salt, to garnish

Heat oven to 375F.
Line a 9 by 13 inch baking pan with parchment paper, and spray with cooking spray. In a medium bowl, whisk together the flour, cocoa and salt. Set aside. Melt butter and chocolate chips in a saucepan, stirring constantly until completely melted and smooth.
In a large mixing bowl, beat the eggs and sugar on high until light and fluffy, about 3 minutes. Add the melted chocolate mixture, beating on medium until combined. Beat in flour mixture. Stir in the Guinness by hand.
Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Sprinkle with the sea salt.
Enjoy!

CHOCOLATE STOUT SHORTBREAD COOKIES


FOR THE SHORTBREAD
1 1/2 cups butter, softened
1 1/4 cups sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups flour
2 tablespoons cornstarch
FOR THE CHOCOLATE LAYER
3 cups semi-sweet or dark chocolate chips
2 tablespoons cream
1 cup plus 2 tablespoons stout (Guinness)
1 teaspoon sea salt

Heat oven to 325F.
In the bowl of a stand mixer add the butter, sugar, almond extract and vanilla extract. Beat until well combined, light and fluffy, about 5 minutes.
Add the salt, flour and cornstarch, mix until just combined.
Line a 9 by 13 baking pan with parchment paper. Press the shortbread dough into the bottom of the baking dish in an even layer.
Prick all over with a fork. Bake for 25 to 30 minutes, or until the edges have just started to turn golden.
In a saucepan, add the chocolate, cream and stout. Stir until the chocolate is smooth and melted. Pour over the shortbread in an even layer. Sprinkle with salt. Chill until set, about 3 hours and up to overnight. Cut into squares, chill until ready to serve.
Enjoy!

Recipe adapted from The Beeroness
http://thebeeroness.com/2013/12/23/chocolate-stout-shortbread-cookies/

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