guinness stout

Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer and contentment in equal measure. We built it out of advice and instruction from the British chefs Jamie Oliver (the stew) and Fergus Henderson (the pastry). Eating it — salty and rich, buttoned with sweetness — will occasion thoughts of a coming walk or a nap on the couch with the dog. You’ll want some red wine to drink. It's awesome.

Guinness Pie

butter

red onions, chopped

garlic,

carrots,

celery,

mushrooms,

brisket (preferably second-cut)

Kosher salt

black pepper

flour

rosemary

(2 cans) Guinness or other stout

trotter gear

all-purpose flour

baking powder

salt

(1 stick) very cold unsalted butter, diced

egg yolk,

In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.

Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.

Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.

Add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 1 1/2 hours. Remove from the oven and stir. If using trotter gear, stir it in now. Return to the oven and cook for 1 hour more. If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. If using Cheddar, fold in about half.

While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours.

Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad. Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.

The earthy flavors of stout beer pair perfectly with three kinds of chocolate in these dense, fudgy brownies. You can use bittersweet or semisweet, bars or chips, depending on what you have on hand, but this recipe is at its best using bar chocolate because of its meltability. A sprinkling of milk chocolate chips before baking is a sweet counterpoint to the rich, complex brownies. Do not overbake them: When the brownies are done, they will appear just set in the center and on the verge of underbaked. They’ll set further as they cool. Chilling the brownies makes them easier to cut, but allow them to come to room temperature before serving for the best flavor.

Guinness Brownies

Nonstick spray

30 grams unsweetened cocoa powder

espresso powder (optional)

fine sea salt

340 grams finely chopped bar bittersweet or semisweet chocolate

unsalted butter, cut into 1-inch pieces

granulated sugar

eggs,

vanilla extract

300 milliliters stout beer,

chocolate

NYT Cooking

https://static01.nyt.com/images/2020/03/04/dining/ejm-guinness-brownies/merlin_170016606_5359a8c1-0a6b-480d-a3b1-d65608f4f2e0-videoSixteenByNineJumbo1600.jpg

Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.

https://static01.nyt.com/images/2020/03/04/dining/ejm-guinness-brownies/merlin_170016606_5359a8c1-0a6b-480d-a3b1-d65608f4f2e0-threeByTwoLargeAt2X.jpg

https://static01.nyt.com/images/2020/03/04/dining/ejm-guinness-brownies/merlin_170016606_5359a8c1-0a6b-480d-a3b1-d65608f4f2e0-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2020/03/04/dining/ejm-guinness-brownies/merlin_170016606_5359a8c1-0a6b-480d-a3b1-d65608f4f2e0-facebookJumbo.jpg

Heat the oven to 350 degrees. Lightly grease a 9-by-9-inch pan with nonstick spray, and line with parchment paper, leaving about 1 1/2 inches of excess paper on two sides (these will serve as “handles” to help remove the brownies from the pan later).

In a medium bowl, whisk the flour, cocoa powder, espresso powder (if using) and salt to combine; set aside.

Fill a medium pot with about 2 inches of water, and bring to a simmer over medium-low heat. Place a large bowl on top of the pot, and add the 12 ounces of chocolate and the butter to the bowl. Heat, stirring occasionally, until the mixture is fully melted and smooth. Add the sugar and continue to heat, stirring constantly, for 1 minute.

Remove the bowl from the heat. Use a whisk to mix in the eggs, one at a time, whisking well until each is fully incorporated before adding the next. Whisk in the vanilla.

Whisk in half the flour mixture, then gradually whisk in the stout, mixing just until combined. Add the remaining flour/cocoa mixture and whisk just until combined. Do not overmix.

Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the surface of the batter, then transfer to the oven and bake until the brownies appear just set in the center, 23 to 30 minutes. They should seem slightly underbaked and will firm up as they cool.

Cool completely to room temperature, then transfer to the refrigerator for at least 2 hours. (It’s easier to cut the brownies when they’re chilled.) Use the parchment “handles” to gently lift the brownies out of the pan, and cut into 16 even pieces. Store brownies in an airtight container at room temperature for up to 1 week.

These are wonderful! I did take the advice of other commenters and baked them in a 9x13 pan. I live at high altitude, but the only change I made was an extra egg since there is no leavening agent in these. Definitely better after being in the fridge. They don't get sweeter, but become richer and fudgy. Mine came out less like an actual fudge texture, but again that might be because I baked them a tad longer. Still perfect, especially with a dollop of very lightly sweetened whipped cream.

Mad these for my Irish-themed book club meeting (we read Paul Murray’s ‘The Bee Sting’). They were such a hit that everyone accepted my offer to take home the leftovers. (It makes a lot! Definitely follow tip to bake in a 9x13 dish). I added butterscotch chips. Delish!

Does anyone know how to adjust for making brownies in high altitude? 
I live 7,500ft above sea level.

Did these in an 8x8 instead of a 9x9. Did the full 30, and did the recipe exactly as advertised except I used less chocolate chips (just sprinkled on top until I saw it was good enough). These things came out thick and fudgy, with a touch of malt from the beer, and the chocolate is mostly bittersweet. Pretty good.

These brownies were a big hit! Rich, rich chocolatey brownies *almost* too sweet. However when topped with a dollop of fresh whipped cream they’re just right.

I love everything this master baker of “sturdy pies”  suggests and trust her recipes to deliver delicious, crowd pleasing morsels of goodness.  The ingredients and process are nothing short of perfection and I followed every step and ingredient and I feel like these are a bit too dense and too rich for my blood.  I read the suggestions to add walnuts or make in a larger baking sheet to cut down the richness, and I’d be interested to see the author of the recipe make addend this recipe for more cake-like or slightly less fudge-like in texture. Overall the brownies were fun to make and I learned new techniques.

I melted the chocolate & butter together in a Pyrex bowl in the microwave for 2mins 30 secs at 600w then added the sugar and microwaved for another minute. Transferred into a big mixing bowl and then followed instructions from then one. Worked like a charm.

These are like cake. And the flavor of the beer is nearly non-detectable.

I was very pleased with these, and they were a great hit at the St. Patrick's potluck to which I had brought them.  The Guiness does give a slightly bitter edge, but it's not unpleasant.
Following other suggestions here, I baked them in a 9"x13" dish, which was a good call; they would have been far too thick otherwise.  I checked them at 20 minutes, but they still looked "wet", so I let them go another 5 minutes.  They were dense, but not dry.

The main selling point on these Guinness brownies/cake recipes seems to be that they don't taste as bad as you'd expect...but that doesn't mean it's good.

This is a fantastic recipe.  But I can’t imagine using a 9x9 pan.  I increased the recipe by 1/4 and used a 9x13 pan.  They were perfect.  Much less trouble baking than I usually experience with brownies.  Delicious!

Very disappointing.   The 4 eggs made them spongy and dense, but not in a good way.  Also, the picture on this site was misleading - you can see the chocolate chips on top of the brownie- they must have been put on the brownies just as they came out of the oven, because I followed the instructions and put them in to bake and they just thoroughly melted and are indistinguishable.  A big so-what.

I made these for a camping trip and they were Devine. Great depth of chocolate flavor, subtle hints of the ale and espresso. They are in the rotation with Katherine Hepburn's recipe.

Halved the recipe, used an 8x8 tin, and coffee stout.  Added espresso powder to offset the chocolate without realizing that double coffee plus stout ups the bitter, earthier notes. As others have said, this is more fudgelike than brownie.  It cries for experimentation with both different stouts and chocolate.  Semisweet or even milk chocolate in the batter would offset the bitterness of the stout.  I used bittersweet in the batter. It was overpowered by the stout.

Adding to the chorus of feedback here-- these are definitely the consistency of fudge. I just had one after overnight cooling and hours of warming to room temperature and I'm disappointed by how bitter the brownie is. Next time I would use semisweet, not bittersweet, chocolate. The milk chocolate chips on top (and some crushed walnuts) are the only thing saving this from being downright yuck, and I generally enjoy dark/bitter chocolate. Pretty sure I wont be making these again.

Made the batter, tasted it, stuck a straw it the bowl and called it done

This is a chocolaty fudgy brownie... a bit hit with all of us. Followed the recipe the first time and it was great. Second time replaced sugar with 1/4 c molasses 1/2 c brown sugar, ( gives more depth to the flavor) used chocolate stout and put caramel chips rather than chocolate chips on top. A big hit again. This is a keeper.

These are a very dense, fudgy brownie. If you’re so inclined, some walnuts on top would help cut through the sweet. I also cut into smaller pieces since they were so rich. They were enjoyed!

This recipe creates a lot of batter, and would probably be better suited for a 9x13 pan than a 9x9 pan.  If you use a 9x9 pan, and bake at 350, plan to triple the bake time and add tin foil to the edges to prevent burning.  The middle of the brownies take a long time bake thoroughly!

After reading the suggestions I made these brownies in a 9x13 and waited until the following day to dig in. Other than that, I followed the recipe exactly, and let me say, these are some of the best brownies I’ve ever made. Absolutely delicious. Rich, fudgy, perfection .

Was skeptical of these brownies because few recipes include liquid, but I wanted to try them for the novelty. I used a heavy chipotle stout and semi-sweet chocolate chips as the melted chocolate. Like another reviewer, I was disappointed in these after taking a bite immediately after cooling. Fluffy fudge was right. But after refrigerating for a day, the texture changed into a luscious flourless cake-like texture and the flavor was very nice! Would make again with a better chopped chocolate.

These are great. About to make them for a second time. I originally made for Saint Patrick's Day, as a fun way to celebrate though we couldn't party during social distancing. Give them the full time to cool in the fridge + even longer! The flavor develops and they do round out in sweetness. I ate a piece just after they cooled, and was disappointed by their bitterness. Then, I ate some everyday until they were gone. They became so delicious, I'm about to make them again!

The only change I made was to add a tablespoon of espresso, as opposed to espresso powder. I also used a chocolate stout that I had in the fridge. Baked in a 9 x 9 pan and am very pleased with the result. It’s a dense, rich and fudgie brownie, but not too sweet. I suppose that the level of sweetness will depend on the combination of chocolate used - milk vs semi sweet vs bittersweet. Will definitely make again!

We really liked these.  Thought the batter was too loose, but gave it a shot.  Turned out really nice.  Husband thought I was nuts to try this one - he doesn't like Guiness.  Deep chocolate flavor, and not a really sweet brownie compared to most.  Will make this again!

A little more interesting than your basic brownie; Guinness flavor was pretty subtle for me and not too bitter. Used fewer chocolate chips at the end (as per prior suggestions) and regretted it. (I'm a pretty serious chocolate lover though, so I'm not surprised.) I did use a 9-inch (round) cake pan instead of 9X9, and did get a more cake-like end product. Will use larger pan next time... and full 8oz of choco-chips for a more fudgier/chocolatier experience.

I would like to point out relative pan sizes. The depth will vary according to the size of the pan since you have a constant volume of batter, so we compare surface area. An 8x8 square pan has an area of 64 sq inches. A 9 inch round is similar in size, 63.6 sq inches. A 9x9 pan is 81 sq inches, significantly larger (81/64 = 1.26). Changing the pan size is going to affect the cooking time and probably the texture.

Agree with the “...stuck a straw in it...” comment; but other than a quick lick fo the spoon, I doubled recipe, used a 10 x 15 pan; added walnuts to batter; cut finished product in thirds and froze 2 of them wrapped tightly in plastic wrap then placed in large Zip-loc to enjoy in future months.  Recipe is a winner!

These weren't my favorite. I did the full cook time of 30 minutes and they were still somewhat mushy, kind of like a fluffy fudge (though now that I think about it I'm wondering if my pan was 8x8). Like another reviewer I found them to be slightly bitter from the Guinness. Used about half the chocolate chips on top and found it to be more than enough. Fun gimmick for St. Patrick's Day but I won't be making these again.

For all the chocoholics out there:
I made these with 1 cup almond flour with 1/4 cup coconut flour to lessen the carb load just a bit and an entire 12oz (355ml) bottle of oatmeal stout, but otherwise prepared the recipe as written.  I sprinkled pecan pieces over the top before baking, came out great, especially after overnighting in the fridge.  The taste changes fairly dramatically from just out of the oven to the next day for sure.

I found these very disappointing. Not really brownies at all -  dense like fudge, but with four eggs, kind of sludgy. The Guinness left a strangely bitter aftertaste, even though I used high-quality bar chocolate. I was especially looking forward to trying this recipe because Nigella's Chocolate Guinness Cake is a family favorite, but these were an expensive failure.

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