March 11, 2013

Guinness Brownie + Whiskey Fudge Sundae

It wouldn't be very Irish of me if I didn't cook something and write a post about St. Patrick's Day. This Sunday, March 17th is St. Patrick's Day-a day to celebrate all that is Irish. Irish culture, Irish food, Irish drink and the colour green-in all its various shades!

Every village, throughout the country, will have some form of parade or celebration, kids hoisted on fathers shoulders for the best view. No doubt, for the older generations it will involve  a night out with plenty of alcohol. I don't want to do the stereotype thing but yeah, there is no denying it. 

Anywhere I have been in the world, everyone I have spoken to has always had something to say about Guinness and how fantastic it is. They comment on how Irish it is and ask questions like: 'do you drink it everyday?' and 'at what age did you start drinking Guinness?' These questions always make me laugh-as if drinking Guinness is part of our everyday schedule! Not long to follow afterwards are questions about rainbows, pots of gold and leprechauns!

By the way, here are some great hangover cures in the form of eggs, a cheese sambo, bacon, French toast and more eggs.

Guinness, usually associated with beef and oysters, is an intriguing ingredient in these brownies. It makes them dark and intensifies their chocolate flavour. The whiskey fudge sauce is just an added bonus...and a necessary ingredient for an ice-cream sundae! 

I'm going all out with Ireland's top notch quintessential drinks!


Holly, x

Melt together the dark chocolate and butter over a double boiler.

Once melted, stir in the sugars.

Guinness is the secret ingredient in these brownies! It intensifies the chocolate flavour and gives the brownies a fudgy almost mousse like texture. Also, it gives them a distinctly Irish twist.  

Pour the Guinness into a jug and allow the white head to settle on the top. Once settled into its creamy white froth and intense black liquid-skim it and discard the froth.

Measure out 250ml liquid and stir into the melted chocolate and butter.

Slowly pour and quickly whisk the eggs into the chocolate Guinness mixture, until you have a luscious  smooth batter.

Gently fold in the sieved dry ingredients, white and milk chocolate chips and nuts.

Pour into a lined tin and bake at 190C for 25-30 minutes.

For the Whiskey Fudge Sauce-finely chop milk and dark chocolate and place in a bowl with cream.

Pour hot sugar syrup over the chopped chocolate to make the shiniest sauce ever!

Spike it with as much good Irish whiskey as you can handle!

Recipe, makes 12 brownies

200g Dark Chocolate (55% cocoa solids, no higher)
150g Unsalted Butter
100g Caster Sugar
75g Dark Muscavado Sugar
4 Eggs
250ml Guinness, no white head
150g Plain Flour
Pinch Salt
75g Good Quality Cocoa Powder
50g Nibbed Almonds (or any nut)
50g Milk Chocolate Chips
50g White Chocolate Chips

Preheat oven to 190C.
Grease and line a 8x6inch baking tin with parchment paper.
In a bowl set over pot of boiling water, melt together the butter and 200g of dark chocolate.
Pour the Guinness into a jug and allow the white head to settle on top before skimming it off.
Break and whisk the four eggs.
Sieve together the flour, salt and cocoa. 
Once the chocolate is melted remove from the heat and stir in the sugars.
Pour in the Guinness and whisk.
Slowly pour in the eggs-making sure to whisk quickly in order to not scramble the eggs.
Fold in the flour, cocoa powder, salt, white and milk chocolate chips and nuts.
Bake at 190C for 25-30 minutes.
Remove from oven and allow to cool in the tin for 45 minutes.

Whiskey Fudge Sauce

60g Dark Chocolate (55% -82% Cocoa Solids,)
150ml Milk Chocolate
150ml Water
75g Caster Sugar
1-3 Tablespoons Whiskey

Finely chop the chocolate and place in  heat proof bowl with the cream.
Place the water and sugar in a pot and cook over a medium heat until the sugar is dissolved to make a sugar syrup. 
Once the sugar is dissolved, pour 3/4 of it over the chocolate-stirring constantly. 
Stir until the chocolate is dissolved.
Add more sugar syrup if the chocolate has not fully melted.
Add enough Whiskey to your taste!
Allow to cool, thicken and become fudgy. 
This should keep in the fridge for ten days. 


I cut each brownie into 4 pieces and served them warm with a scope of vanilla ice cream and lashings of whiskey fudge sauce!

1 comment:

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