Recipes for St. Patrick's Day

Guinness Brownies from Well Plated By Erin found here!

Picture from Well Plated By Erin

FOR THE GUINNESS BROWNIES:

• 8 ounces semisweet chocolate cut into pieces
• 5 tablespoons unsalted butter at room temperature
• ½ cup whole wheat pastry flour or substitute white whole wheat flour or all-purpose flour
• ¼ cup all-purpose flour
• ½ cup unsweetened cocoa powder plus 1 tablespoon
• ¼ teaspoon kosher salt
• ¾ cup granulated sugar
• 3 large eggs at room temperature
• 1 teaspoon pure vanilla extract
• ¾ cup Irish stout beer plus 2 tablespoons, such as Guinness, at room temperature with any foam skimmed off
• ¾ cup semisweet chocolate chips

FOR THE GUINNESS FROSTING:

• ½ cup  unsalted butter (1 stick) at room temperature
• 2 ½ cups powdered sugar
• 1  teaspoon pure vanilla extract
• 2-3 tablespoons Irish stout such as Guinness
  
  

INSTRUCTIONS:

• Place the oven rack in the center position and preheat the oven to 350 degrees F. Spray an 8×8-inch baking dish with nonstick spray. Line with parchment paper, leaving some hanging out opposite sides like handles. Spray again, then set aside.
• In a large heatproof bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water), melt together the chopped chocolate and butter. When the chocolate is almost melted, remove from the heat and stir until the mixture is completely melted together and smooth. Let cool 5 minutes.
  
• In a separate bowl, sift together the whole wheat pastry flour, all-purpose flour, cocoa powder, and salt.
• Once the chocolate mixture has cooled, whisk in the granulated sugar until combined. At this point, the mixture will look grainy. Stir in the eggs, one at a time, fulling combining between each addition. Keep stirring until chocolate mixture is smooth and glossy (about 40 strokes). Stir in the vanilla extract.
• Add the dry ingredients to the chocolate mixture a few tablespoons at a time, stirring in between each addition, just until the flour disappears. Slowly stir in the beer. It will foam as it is added, but keep working in additions and stir until the foam subsides. Fold in the chocolate chips.
• Scape the batter into the prepared pan and smooth the top. Place in the oven and bake until a toothpick inserted in the center of the brownies comes out with just a few moist crumbs clinging to it, 25 to 30 minutes. Cool to room temperature, then remove from the pan using the parchment-paper handles.
  
• Meanwhile, prepare the Guinness frosting: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat the butter until light and fluffy, about 1 minute. With the mixer running on low, slowly beat in the powdered sugar. Add the vanilla extract and 2 tablespoons of stout. Continue beating until the frosting is smooth and fluffy, about 3 additional minutes. If you’d like a thinner frosting, beat in 1 additional tablespoon stout. Spread over the cooled brownies. Slice and enjoy.

More pictures and explanations can be found at her website here!