Wednesday, April 7, 2010

Irish Fudge Brownies

We had the opportunity to spend some quality time at the Stone Brewing Co. in Escondido, CA a couple of weeks ago. If you ever have the opportunity to go there, don't pass it up. It's truly Beer Mecca. After many hours of sampling beer and sausages and cheese, we capped off our visit with their brownie sundae. The brownies, made with beer of course, were tasty but not nearly as good as mine. So I thought I would share my recipe.

I've experimented with this recipe quite a bit. And even though I enjoy them, I have yet to taste the beer. To me the whiskey flavor is more prominent, which is why they're "Irish" instead of "Stout" brownies. Nonetheless, they're still quite yummy. If you want to try to get a stronger beer flavor, maybe try omitting the whiskey.

Irish Fudge Brownies

1/2 c. unsalted butter
4 oz. chopped bittersweet chocolate
1 c. sugar
2 T. brown sugar
2 eggs
2 egg yolks
1 t. vanilla extract
1/3-1/2 c. coffee stout
2-5 T. Irish whiskey*
3/4 c. sifted flour
1/3 t. salt
1 c. chopped walnuts (optional)

Preheat oven to 325 degrees. Grease a 9" square baking pan.

In 2-quart saucepan, melt the butter over low heat. Add chocolate, stirring until melted and smooth. Remove from heat and cool to lukewarm. Stir in sugars and mix well.

In separate bowl, combine next 5 ingredients (through whiskey). In another bowl, sift flour and salt. Add wet ingredients and dry ingredients to chocolate/butter mixture alternatively by 1/2 cupfuls. Stir after each addition until just blended. (Do not overmix.) Fold in nuts.

Pour into pan and bake for approximately 30-35 minutes. (Or until a toothpick inserted in the middle comes out clean.)

*I used The Knot, which is a very sweet Irish whiskey, so I put in quite a bit. You'll probably want to use less if you're using something less sweet, such as Jameson.

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