For me, one of the best things in life is the satisfaction of baking perfect brownies and sinking my teeth into the gooey-chewy centre.
And I’m totally serious when I say that. As a gal who spends many evenings and weekends baking for the fun of it, for the calm of it, and for the love of it, a proper baked good can up my mood ten fold. And a proper baked brownie? Well, they are one of my favourite things on the planet.
I have a quite a few recipes for brownies on this blog.
Snickers Brownies: my fav classic brownie base stuffed with Snickers bars.
Caramel Swirl Brownies: fudgy, not chewy, made with caramel, taste best straight from the fridge.
Easy Caramel Brownies: boxed brownies stuffed with caramel Mars bars. I’m serious.
Rolo Fudge Brownies: chewy and fudgy brownies stuffed with Rolos + stacked with a fudge topping.
Cream Cheese Brownies: brownies with a cheesecake-like swirl.
Chocolate Peanut Butter Pretzel Brownies: peanut butter swirled brownies with chocolate covered pretzels on top. It’s ridiculous AND delicious!
If you haven’t already, I recommend trying these recipes, but for now, we have absolutely perfect chewy and fudgy brownies to talk about!
Over the years I’ve found that the key to a chewy brownie recipe (with a delightful crackle top) is to add chocolate chips. I’m serious! I’ve baked brownies without the chips and they don’t seem to produce the crackle top. I’ve looked online for explanations on this and many of them are different – see the comments in this post to see what I mean.
In another post on the King Arthur Flour site, I found that they agree with me! Chocolate chips help make a crackle top. I felt triumphant reading this.
Crazily, February is already about to come to an end and in no time, March will be here! Whether you’re into St. Patrick’s Day or not, these Guinness brownies are for you. The mixture of Guinness (or any stout, really) baked with chocolate is a sinful pairing (see: Guinness Chocolate Cheesecake). One I’ve been combining for years!
Wishing you all the happiest of weekends guys! Sending big, chocolate-filled hugs.
- 1 cup semi-sweet chocolate chips
- 1 cup salted butter, softened
- 2 cups light brown sugar
- 1/2 cup Guinness
- 4 eggs
- 1 cup all-purpose flour
- 6 tbsp dark Dutch processed cocoa powder
- 1 cup mini semi-sweet chocolate chips
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan, then line with parchment paper.
- Microwave the chocolate chips for 90 seconds. Whisk the chocolate until very smooth and set aside to cool.
- In a large bowl, beat the butter and brown sugar together with an electric mixer until it is light and fluffy. Add the Guinness and beat until well combined.
- Beat in the eggs, one at a time, until they are completely incorporated. Slowly beat in the cooled melted chocolate. Add the flour and cocoa powder and fold into the batter with a rubber spatula until no streaks of flour remain. Add the chocolate chips and mix until combined.
- Turn the the batter out into the prepared pan (it will be thick) and spread it around with a rubber spatula to even out the top.
- Bake until a toothpick comes out with moist crumbs attached, about 30-35 minutes. Remove from the oven and place the pan on a wire rack; cool completely before cutting and serving.
- The brownies should be stored in an airtight container and can be kept at room temperature for up to 5 days.
Recipe adapted from Heather Christo