STOUT BROWNIES WITH BAILEYS® CHOCOLATE GANACHE RECIPE ...
Ultramoist and rich brownies are infused with stout beer and topped with creamy a Baileys Irish Cream® dark chocolate ganache. Perfect for St. Patrick's Day parties.
Provided by wdtrap
Categories World Cuisine European UK and Ireland Irish
Total Time 3 hours 25 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil.
- Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside.
- Fill the bottom of a double boiler halfway with water and bring to a simmer, about 5 minutes; reduce heat to lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top of the double boiler and heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
- Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top, allowing some to sink in.
- Pour batter into the prepared pan.
- Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.
- Allow brownies to cool for 1 hour at room temperature.
- Pour Irish cream liqueur into a small saucepan and heat until simmering, about 3 minutes; do not boil. Place dark chocolate chips in a bowl and pour heated Irish cream liqueur on top. Stir until evenly melted. Allow ganache to cool and thicken, about 10 minutes.
- Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.
Nutrition Facts : Calories 341.3 calories, CarbohydrateContent 43.5 g, CholesterolContent 40.2 mg, FatContent 15 g, FiberContent 2.4 g, ProteinContent 4.5 g, SaturatedFatContent 8.8 g, SodiumContent 48.3 mg, SugarContent 26.3 g
SKILLET BROWNIE WITH CHOCOLATE GANACHE FROSTING RECIPE ...
This skillet brownie has it all: It’s chewy at the edges, and gooey in the center. (For maximum gooeyness, err on the side of underbaking slightly.) Topped with more chocolate and a sprinkling of flaky sea salt, this easy recipe is a chocolate lover’s dream.
Provided by Erin Jeanne McDowell
Total Time 50 minutes
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Lightly butter a 10-inch oven-safe skillet. Fill a medium pot with about 1 1/2 inches of water, and bring to a simmer. Place a medium bowl over the pot and add the chocolate, butter and oil. Heat, stirring frequently, until the chocolate and butter are melted. (Alternatively, place the chocolate, butter and oil in microwave-safe bowl, and microwave for 30 seconds, then stir. Continue to microwave in 15-second bursts, stirring after each, until the butter and chocolate are melted.) Remove the bowl from the heat and whisk in the light brown sugar and granulated sugar. (The mixture will be grainy.)
- In a medium bowl, whisk together flour, baking powder and salt and set aside. To the chocolate mixture, add the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract. Add the flour mixture and mix until just incorporated. Pour the batter into the prepared skillet and spread into an even layer using a spatula.
- Bake the brownie until the surface appears set: A toothpick inserted into the center should come out with a few moist crumbs attached, 30 to 33 minutes. Let cool completely.
- While the brownie cools, make the ganache: Place the chocolate in a medium, heat-safe bowl. Bring the cream to a simmer in a small pot over medium heat. Pour the hot cream over the chocolate and let it stand undisturbed for 15 seconds. Stir the ganache until the chocolate is melted and the mixture is smooth. Let cool slightly.
- Once the brownie is cool, spread the ganache onto the brownie in an even layer. (It will have thickened slightly. If it’s not thick enough, you can refrigerate it for 10 minutes or so; if it thickens too much, you can microwave it in 10-second bursts in a microwave-safe bowl until it’s spreadable again.) Sprinkle with flaky sea salt.
Nutrition Facts : @context http//schema.org, Calories 397, UnsaturatedFatContent 7 grams, CarbohydrateContent 56 grams, FatContent 19 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 11 grams, SodiumContent 246 milligrams, SugarContent 42 grams, TransFatContent 0 grams
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