Monday, March 21, 2016

Nigella Lawson Guiness Stout Cake





Happy St.Patick's Day! I have been making all sorts of things this week with Guinness Stout, odd really because I do not drink beer.





In addition to these Chocolate Stout Brownies I made Nigella Lawson's Stout Cake.

It is delicious! I have to say though that I disagree with Nigela, I like to have lots of frosting, so instead of one tall cake I made layers and made my favorite Hershey's Perfectly Chocolate Frosting and in the middle I used a little leftover cream cheese frosting that I had.




You can find the recipe HERE.

Have a happy day!

Linking to:
The Scoop
Ducks in a Row Wonderful wednesday
Talk of the Town
The Essence of Home

Thursday, March 17, 2016

Chocolate Guinness Stout Brownies






This week is St. Patrick's day and there are a lot of great recipes out there to celebrate with. One of my absolute favorites are these Chocolate-Guiness Stout Brownies from Bon Appetit. This recipe is easy and delicious! The brownies are dense, moist, and fudgey, more like a baked fudge than a regular brownie. The stout gives a little bit of a nutty flavor and the coffee makes the chocolate more rich.




Chocolate Guiness Stout Brownies
Recipe from Bon Appetit

1/2 cup of Guiness Stout or chocolate Stout
1/4 cup strong coffee(my addition)
12 oz. chocolate, semisweet, bittersweet or a combination
1 cup butter
11/2 cups sugar
3 eggs
1 teaspoon vanilla
3/4 cup flour
1 teaspoon salt






Preheat oven to 350. Line a 9 x 9 baking pan with foil and cooking spray. In a medium saucepan bring stout and coffee to a boil and reduce to 1/4 cup. 

In a double boiler or a bowl set over a pan of simmering water melt the chocolate and the butter and stir until smooth. Set aside to cool a little. 

Whisk eggs, sugar, and vanilla in a bowl to blend. Then add the chocolate and the stout/coffee mixture. Once smooth, fold in the flour and the salt. Pour into prepared pan and bake for 30-40 minutes or until toothpick comes out with a few moist crumbs attached. 

Cool on wire rack then enjoy.

Note: The original recipe does not include coffee, I add it because I think it makes the brownies taste richer. Also, the original had a chocolate stout glaze/frosting. I just drizzles mine with a little melted chocolate I had. You can obviously do whatever you like. 






I hope that you have a great day! Enjoy!






Linking to:
The Scoop
Talk of the Town
Ducks in a Row
The Essence of Home

Tuesday, March 1, 2016

Triple Chocolate Brownies

Aside from chocolate chip cookies, and chocolate cake with lots of frosting, brownies are something I make a lot. In part because I love brownie batter, almost more than the brownies, but also because they are simple to make and easy to send in the mail to family and friends.




This brownie is a recipe that I discovered in what I like to call the "bible" of brownies, Extreme Brownies by Connie Weiss. If you are a brownie lover than you will definitely want to get this book!


Triple Chocolate Brownies

Brownie
3 sticks (12 ounces) unsalted butter
4 1/2 ounces unsweetened baking chocolate

1 1/2 cups (9 ounces) 60% cocoa bittersweet chocolate chips

6 large eggs, room temperature

1 1/2 cups (10.5 ounces) granulated sugar

1 1/2 cups (12 ounces) light brown sugar

1 teaspoon salt

1 tablespoon pure vanilla extract

1 1/2 cups (6.8 ounces) bleached all-purpose flour

3/4 teaspoon baking powder

Chocolate drizzle
1 tablespoon unsalted butter
1 teaspoon light corn syrup
1/4 cup of semi-sweet chocolate chips
1 teaspoon very hot water






Preheat oven to 350. Line a 9 x 13 baking pan with foil and spray with cooking spray. set aside.
In a small saucepan, melt the butter over low heat, then add the chocolate and the chocolate chips. Use a whisk to mix the chocolate butter mixture until smooth then remove from heat and set aside. 
In a large bowl, whisk the eggs. In another bowl mix together the two sugars and the salt and than whisk into the egg mixture until just combines. Gradually add the slightly cooled chocolate to the egg mixture and whisk until combined. Then add the vanilla. 
In a bowl whisk together flour and the baking powder, then sift with a strainer into the chocolate/egg mixture. Stir the mixture with a spatula until just combined. Pour the batter into a pan and smooth the top. Bake for 30-35 minuted until a toothpick inserted into the center comes out clean. Cool brownies on cooling rack. 

Chocolate Drizzle
Melt the butter and corn syrup over low heat in a small pan. Remove pan from heat and stir in chocolate chips, stir with a spatula until smooth, Stir in the hot water to thin the mixture. Then drizzle the chocolate over the brownie slab. Let the cool for 30 minutes, then refrigerate for 7-8 hours or overnight. Cut and serve. 





Enjoy!


NOTE: I did not use the drizzle as I wanted to ship these and did not want them stuck together. They are fabulous with or without the chocolate drizzle.