I like beer. Whenever I tell people that, they are always surprised. Apparently I don’t have the look of someone who enjoys beer.
There are various theories on why I enjoy beer. My theory is that I’m used to the taste because there is a chinese dish which my mom often makes for my family. It is a chicken soup that is cooked almost entirely with beer. Among other things, it’s supposed to boost your immune system and keep you from getting cold in the winter. Anyhow, I grew up drinking it, and so when I drink beer, I just think of the chicken soup.
My parents theory is that I got used to the taste because they used to live near a brewery when I was little. The whole town smelled of beer and my dad’s theory is that I grew up with that smell and that’s why I like beer.
Whatever the reason, I enjoy a beer every once in a while. Especially on a hot summer day. I like pretty much all beers. Except Guinness. I’ve tried it several times and I simply cannot get around the bitter taste. I’ve eaten a lot of bitter chinese herbal medicines, but even Guinness is too much for me.
Earlier this year, I found a good use for Guinness. Baking. While I hate to drink Guinness, I love the nuttiness it brings to desserts, like chocolate cake. I absolutely love the Guinness chocolate cake I made a few months ago. Since then I’ve been wanting to try Guinness brownies.
These brownies were easy to put together. The batter was very thin though. And surprisingly, the tops bubbled when they baked from traces of foam of the Guinness.
Like the cake, these brownies had a nuttiness I enjoyed. But I felt like the chocolate flavor was too light. It didn’t satisfy my chocolate cravings like a rich, fudgy brownie does.
- 3 oz unsweetened chocolate, finely chopped
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup Guinness Stout, at room temperature
- 1 cup (4 1/2 oz) all-purpose flour
- 1/4 teaspoon salt
- Preheat oven to 350 F. Line a 8×8-inch baking pan with parchment paper.
- Add the chocolate and butter to a large heatproof bowl. Microwave in 30-second bursts, stirring in between, until the mixture is melted and smooth. Whisk in the granulated sugar. Add the eggs, vanilla extract and Guinness and whisk until well combined. Stir in the flour and salt until the batter is uniform (I had to use an electric mixer to get rid of the lumps). Pour the batter into the pan.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and cool the brownies completely in the pan.