Here at Lake Champlain Chocolates, it’s no doubt we like chocolate. We also like beer. We especially like combining beer and chocolate, either in pairings, in recipes, or by just noshing on some chocolate then swishing beer around in our mouths. I’m only kidding. Kind of.
In honor of St. Patrick’s Day this month, and also for an office bake sale to raise money for the United Way, I decided to take the classic March 17th beverage-of-choice (did you know that 13 million pints of Guinness are consumed every St. Paddy’s day?) and mix it with dark chocolate to make a delectable baked good. The results? The moistest, richest and most intense brownie you’ve ever tasted.
I especially like this recipe because it uses three different types of chocolate from our amazing baking chocolate inventory.
¾ c sugar
8 oz Lake Champlain Chocolates 54% Dark Chocolate Chips
4 oz Lake Champlain Chocolates White Chocolate Chips
6 tbsp unsalted butter (what’s up, Cabot?)
¾ c King Arthur’s Flour
¾ c Lake Champlain Chocolates Organic Unsweetened Cocoa Powder
1 ¼ c Guinness Stout
Confectioner’s Sugar for dusting
In a large bowl, beat eggs & sugar until light and fluffy. Melt white and dark chocolate chips with butter over very low heat, stirring regularly. Add to egg mixture. In a small bowl, whisk together flour and cocoa powder. Beat that into egg mixture until well combined. Gently blend in the Guinness, the batter will have a very liquid consistency. Pour into buttered 9×13” pan, and bake until toothpick inserted into the center comes out clean, about 30-40 minutes.
Allow to cool completely in pan. Dust with confectioner’s sugar.
Makes 15 brownies.
Adapted from The New Irish Table Cookbook