Since St Patrick's Day happens in March i thought it would only be right for me to bake something to suite the occasion. Shamrock, Clovers, Leprechauns, Guinness Stout are all must haves of this special celebration. The alcoholic within me screamed YESSSS when i landed on this recipe. Though i am not a huge Guinness drinker, i do occasionally fancy a pint, so i thought, why not? I'm pretty sure my colleagues at work would love it.
This particular recipe was pretty tricky, the batter was way too watery because it called for one can of Guinness stout. The batter didn't have any consistency at all, it was so diluted, kinda looked like my morning coffee! I of cause panicked a bit thinking this would be a flop. I used a 9inch cake pan to bake it instead of my normal brownie tray because i feared it would over flow when it was baking, especially since the recipe also called for baking powder. The cake pan filled almost to the brim, thankfully it didn't overflow!.
My brownies didn't turn out perfect, they were a bit too moist and gooey in the middle and chocolate chips all sunk to the bottom. I would reckon the next time i make these, i'd add nuts instead of chocolate chips. But these brownies smell heavenly and best eaten after you have frozen it a bit in the fridge. It also keeps pretty long.
The recipe can be found here. Let me know if you do try making this tricky recipe. I'd love to hear how yours turned out.
Happy St Patrick's Day
xoxo
This particular recipe was pretty tricky, the batter was way too watery because it called for one can of Guinness stout. The batter didn't have any consistency at all, it was so diluted, kinda looked like my morning coffee! I of cause panicked a bit thinking this would be a flop. I used a 9inch cake pan to bake it instead of my normal brownie tray because i feared it would over flow when it was baking, especially since the recipe also called for baking powder. The cake pan filled almost to the brim, thankfully it didn't overflow!.
My brownies didn't turn out perfect, they were a bit too moist and gooey in the middle and chocolate chips all sunk to the bottom. I would reckon the next time i make these, i'd add nuts instead of chocolate chips. But these brownies smell heavenly and best eaten after you have frozen it a bit in the fridge. It also keeps pretty long.The recipe can be found here. Let me know if you do try making this tricky recipe. I'd love to hear how yours turned out.
Happy St Patrick's Day
xoxo
Saw you on the foodie blogroll and wanted to say hello. Your brownies sound wonderful and look delicious!!
ReplyDeleteKaren, you are being modest. I loved the brownies and the overpowering whiff of the stout. The texture was light, fluffy and so creamy. This was good.
ReplyDeleteBtw, i'll be commending frequently as I'm one of Karen's colleagues who has tasted all her baking adventures and i must say i have no complaints on any. My ultimate best of Karen's was her amazing carrot cake and her walnut banana cake.
Keep them coming Karen!!!!
Happy St Patrick's Day!! Your brownies look scummy :0)
ReplyDeleteI am posting on Sweet and Simple Bakes I.D. at the moment - but I will be adding your blog to my blogroll on my own site at Baking Cakes Galore too :0)
Rosie x
I love a gooey, slightly under-baked brownie! They look PERFECT! PS: try tossing the chocolate chips in a bit of the flour before stirring them in. That way they won't sink ;)
ReplyDeletethanks for the tip HTEAC!! :)
ReplyDelete