Guinness Chocolate Brownies With Chocolate Frosting
This recipe was created in paid partnership with Guinness Canada
Makes 12
INGREDIENTS:
¾ cup/170g unsalted butter, cubed
1 cup/175g of dark chocolate, broken into small pieces
⅓ cup/70ml Guinness
3 large eggs
1⅓ cups/200g superfine sugar
⅔ cup/85g all-purpose flour
4 tbsps dark cocoa powder
For the chocolate frosting
12 ounces/340g cream cheese, softened
¾ cup/170g unsalted butter, softened
3 cups/360g confectioners’/icing sugar
⅔ cup/65g cocoa powder
METHOD:
1. Preheat the oven to 350°F / 180° C/Gas mark 4. Grease and line a 9″x9″ pan with parchment paper and set aside.
2. Place the butter and dark chocolate in a glass bowl suspended over a pan of simmering water. Stir gently while the butter and chocolate melts into a smooth consistency then stir in the Guinness and set aside to cool slightly.
3. In a large bowl, whisk together the eggs and sugar until pale and fluffy. Whisk the chocolate and butter mix into the eggs then gently fold in the flour and cocoa powder until fully incorporated. Pour into the prepared tin, smooth the surface then bake in the pre-heated oven for 25 minutes, until the sheet of brownies are firm in the rim but a bit soft in the middle. Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely.
4. To make the chocolate frosting place the cream cheese in a large mixing bowl and whisk for one minute (I use my stand mixer). Next add in the butter and confectioners’ sugar and whisk together until they are well combined. Lastly add in the cocoa powder and continue to whisk until you have a light fluffy frosting.
5. Cut the cooled brownies into squares and serve with a dollop of the chocolate frosting on top.
