Black Irish – The brownies, that is…

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Making these right now.  Had to search online for the recipe, so thank Warren for not deleting anything – ever – and Rachel Young who had the good common sense to post this as well.

Guinness Brownies:

4 eggs
3/4 C. sugar
8 oz. Baker’s unsweetened chocolate, chopped
4 oz. white chocolate, chopped
6 T. unsalted butter
3/4 C. all-purpose flour
3/4 C. cocoa (Nestle’s is nice)
1 1/4 C. Guinness stout (I use any dark Ale – I think McGregors, or something)
1 pt heavy cream (for whipping and serving)

Preheat the oven to 375° F. Prepare an 8-inch pan – butter, lard, baby fat, I don’t care.

In an electric mixer, combine the eggs and sugar. Beat until light and fluffy. I have one of those ancient Harvest Gold GE mixers where the right blade looks like it could shoot off and kill someone. Maybe someday.

Do not lick the blades while in motion.

In a saucepan over medium heat, melt the Baker’s (chocolate, not the guy down the street), white chocolate and butter, stirring until smooth. Remove from heat and beat into the egg mixture. Resist the urge to put your tongue in the hot pan. Wait until it cools.

Sift the flour and cocoa together and beat into the chocolate mixture. My sifter is from the 1920’s – metal, uneven and it drops flakes into whatever your sifting. I only use it for things with chocolate in it. Whisk in the ale.

Pour into the pan and bake for 20 to 25 minutes, or until a knife, toothpick, gun muzzle – whatever’s handy – inserted in the center comes out almost clean.

I have instructions to wait until it cools before dusting with confectioner’s sugar and serving, but screw that noise.

Whip the heavy cream with whatever you sweeten it with. While still extremely warm, cut the biggest slice you can get away with, pile on as much whipped cream as your heart can handle and hide in your room until sated.

Serves 8 to 10 2 to 3, if you’re feeling generous.