These are the best brownies I’ve ever had in my entire life – Read the text I received few hours after I dropped a plate with a couple of these fudgy guinness stout chocolate brownies at my neighbor’s door.
I mentioned in a previous post we don’t really drink but I do happen to love making grown up treats, like these out of this world stout brownies. Now of course, some might say “why on Earth would you ruin a good batch of brownies just by adding stout to it?” or even worst “why opening a bottle of stout just for a pan of brownies?”. My lovelies, if you have never tried stout brownies, you are missing out.
While you can hardly taste the beer in these brownies, the stout enhances the flavor making these one of the richest and moistest brownies in the whole wide world!
I’ve made these stout chocolate brownies for the first time last year on St. Patrick’s day and have had a post-it note in my office ever since to make them again and share my thoughts with you.
The recipe comes from Bon Appetit and I pretty much kept it the same. Actually, the only thing I did not do was the stout chocolate frosting. As soon as I removed my brownies from the oven I grated about 1 ounce of dark chocolate over let and let the warmth of the brownies to slowly melt it. I did play a little bit with some melted chocolate on few of them once they were cooled, but whatever you decide to do, these brownies will soon become one of your favorite!
Keep in mind, because these are really rich and moist, it’s best to cut the brownies in 20 pieces. A little bite will satisfy your cravings.
Of course, the hardest part is actually waiting for the brownies to cool down so you can cut them. You need a lot of will powder. My suggestion is to make them the night before and just let cool overnight on the kitchen counter. You might end up waking up in the middle of the night thinking about them, but don’t give it. Let them cool completely before digging in.
If you do not have any stout on hand and don’t feel like buying a six-pack just for these brownies, go to your local (cost plus) World Market. They sell individual bottles.
Guinness stout chocolate brownies recipe
Yields 20 bars
The nuttiness of the stout enhances the flavor making these Guinness stout chocolate brownies so rich and fudgy, it will be love at first bite.
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Cochin Bakery and Brownnies Bakery of Kerala have made it to Guinness World Records by making 223.16 meters (732 feet 1 inch) long brownie in a football stadium in Kerala.
This homemade brownie recipe is great for every day celebrating to enjoying life's special moments that call for chocolate deliciousness. This recipe is perfect 9×13 to give you 12 large or 24 smaller brownies. What is this? If you're looking for an easy homemade brownie recipe…
The baking temperature depends not only on the mold, but also on the oven you use: In a convection oven, you should bake your brownie at 320/355°F (160/180°C). In a deck oven, the recommended temperature is 355/390°F (180/200°C).
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Using airtight wrappings (including using plastic wrap right against the brownies) is key to keeping your brownies fresh, whether you're keeping them at room temperature for short-term storage, or planning to freeze them so you can have a fresh brownie ready whenever you need it.
Longest Candy: On April 13, 2011, Look-O-Look International, a candy company, achieved a candy that was about 6,597 feet long (2,011 meters). It was a long strawberry fizzy belt that took about four hours to make. The candy was distributed to 1,700 visitors about a month later in the Netherlands.
The longest cake 5,300 m (17,388 ft) and was achieved by Bakers Association Kerala in India. The cake was fully eaten in 10 minutes after the record was confirmed.
From this you can see that you can substitute two 8” pans for the 9”x13” one as 2x64 = 128 square inches which is close enough. CALCULATING SQUARE INCHES FOR ROUND PANS is a little more complicated.
Happy baking! Heat oven to 325°. Grease bottom of 13x9x2-inch rectangular pan. Prepare batter using 2 packages any Betty Crocker®Premium brownie mix, double all ingredients for the water, oil and eggs called for on the package directions.
The best pan for classic brownies: Ceramic 9"-square baking dish. I tested with this pan, but any ceramic 9x9" pan will deliver similar results. Of all of the square pans I tested, the ceramic performed the best overall, beating out its metal (aluminized steel) and glass counterparts.
Brownies: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line the bottom and sides of an 8 inch (20 cm) square baking pan with foil.
Baking at 325 degrees can help prevent the edges of baked goods from becoming too dry or overdone while allowing the center to fully cook. This can result in a more evenly textured and moist final product.
So fudgy, gooey brownies will be done at around 165°F while cakey brownies will be done at around 210°F. The higher the temperature, the more cakey your brownies will be.
In terms of the temperature, most recipes and boxed brownie mixes will have you baking your brownies at 350 degrees Fahrenheit. However, by lowering your oven temperature by just 25 degrees, you can help ensure your brownies don't bake as fast, which can keep them gooey.
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