Happy St. Patrick’s Day! Yes there will be much green flowing today. I think we’ll all have our fair share of food and things that are green today. Here’s a recipe to celebrate the most (well almost most) famous creation from Ireland – Guinness Brownies. Yes, there is Guinness in these brownies, along with some good dark Lindt chocolate and Ghirardelli cocoa and chocolate chips. A nice combination of tastes in every bite.

To boost it over the edge, a heaping tablespoon of espresso powder thrown into the mix at the last few turns. Really dark chocolate, Guinness and coffee – three of my favorite food groups. I wanted it to look like a Guinness – dark body with a white foamy top. I used a marshmallow icing for the pictures only – really it doesn’t need any icing, I intended to have it look (like every other wanna-be photographer out there) like a glass of Guinness with a foamy head. I only iced 3 pieces for the picture. Way too sweet for me with the icing. It does seem like a lot of sugar is in the recipe and if you are thinking of cutting back – please go with another recipe. The end result is a brownie that is not too sweet.

I also used European style butter – Churn 84. If we are talking Irish, they are also famous for their great tasting creamery butter. So yes, this is a rich and decadent brownie/dessert. But this day comes once a year. So no green in the pictures, but lots of Irish luck for us all! As always – enjoy!

8 oz Lindt dark chocolate, cut into pieces
1 cup, plus 2 Tbs Churn 84 butter, softened
3 cups sugar
½ cup Guinness Beer
4 eggs
1 1/3 cups flour
6 Tbs Ghirardelli unsweetened cocoa powder
10 oz Ghirardelli semi-sweet chocolate chips

Preheat the oven to 350 degrees.
Take a 9”x13″ baking dish, spray or butter, line with parchment and spray again – make sure you leave an overhang on either end to make removal from the pan easier
Take the Lindt chocolate and microwave it in 45 second intervals for 2 – 3 times – all the chocolate need not be melted when you check the bowl, the heat of the melted chocolate will help the process as you stir it – set aside to cool
In a stand up mixer with the paddle attachment, whip the butter and sugar until it is light and fluffy
Add the Guinness and beat until well combined
Beat the eggs in one at a time, until they are completely mixed in – don’t forget to scrape down the bowl between additions
Slowly beat in the cooled melted chocolate
Sift the flour and Ghirardelli cocoa powder together and add to the batter – small amounts at a time, otherwise you risk wearing some cocoa flour – mix until combined
Add the Ghirardelli chocolate chips, and mix until just combined
Transfer the batter to the prepared pan, and spread evenly to the edges
Bake the brownies at 350 degrees for 40 – 45 minutes or until a skewer comes out clean – do not over bake
Allow to cool completely before slicing