Salted Caramel & Guiness Brownies.

Salted Caramel & Guiness Brownies.

Ingredients

For the Brownies
85 g butter, cut into small pieces
225 g dark chocolate, chopped
100 g granulated sugar
110 g dark brown sugar
3 large eggs
130 g plain flour, sifted
70 g cocoa powder, sifted
1/4 tsp finesea salt
300 ml Guinness
150 g chocolate chips

For the Salted Caramel topping
110 g butter, cut into small pieces
220 g dark brown sugar
1/2 tsp finesea salt
250 g icing sugar, sifted
3 tbsp double cream
1/2 tsp vanilla paste
finesea salt, to decorate

Method

1. Preheat oven to 180 degrees/gas 4. Line a 24cm x 33cm baking tray with greaseproof paper.

2. For the brownies: Melt butter and chocolate in a saucepan over medium-low heat. When melted, stir in granulated sugar and brown sugar until combined. Remove from heat.

3. Transfer chocolate mixture to a large bowl or food processor set with a paddle attachment, and add eggs one at a time, making sure each egg is fully incorporated before adding the next.

4. In a separate bowl, mix flour, cocoa and salt together. Add a little of the Guinness to the chocolate batter, alternating with a little of the flour mixture as you go until it’s all combined. Fold in chocolate chips. Don’t worry if the mixture looks quite liquid at this point – it will set!

5. Pour mixture into lined tray. Bake for 25-30 minutes until a knife inserted into the centre comes out clean. Leave to cool on rack.

6. For the salted caramel topping: In a medium saucepan, melt butter and brown sugar together. The mixture should start to bubble and thicken slightly. Keep stirring over the heat for 2 minutes, taking care the caramel doesn’t catch on the bottom of the pan. Remove from heat, stir in salt and leave to cool.

7. Blend icing sugar, cream and vanilla in a food processer until it comes together into a paste. Slowly add the cooled caramel, beating on low speed until thoroughly combined.

8. Pour caramel topping over cooled brownies and tilt pan until it covers the surface entirely. Sprinkle with a little sea salt and leave caramel to set before cutting.



Having just made these, they are terrible news for my hipsas I've scoffed 2 already. Salted Caramel is my new best friend. YUMMMMMMMMMM

Yes the other side to cooking, the tasting. I am very parital to warm out of the oven food. Brownies especially. Interestiing the additons of Guiness. I've used stout before in a chocolate pudding. So am going to try this guiness brownie recipe out.




Did you find the Brownies hard to keep still in the oven while baking.

These would have been perfect for Saint Patricks day .