Special Chocolate Brownies

Serves 10-12

For Guinness Brownies, you will need:  
1‐cup plain white flour  
3/4 cup unsweetened cocoa powder  
1/4‐teaspoon salt  
6 tablespoons butter, cut into cubes  
8 ounces (225g) dark chocolate (I buy a 250g block of Whittakers and save 25g to chip over the top of mix at the end)
3/4 cup white chocolate chips
4 large eggs, at room temperature
1 cup granulated sugar  
1 and a 1/4 cups Guinness   

How to make Guinness Brownies:

In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.  
Melt butter, bittersweet chocolate, and white chocolate in a saucepan over another saucepan filled with water (or a double boiler) on a very low heat, stirring constantly until melted.
Remove from heat.  
In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.  
Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness. The batter will seem a bit thin. 
Drop leftover chips of semisweet chocolate evenly on top of batter.  
Pour into a lightly greased flat baking pan. Bake at 180 degrees celcius for 25 to 30 minutes on centre shelf in the oven, until a toothpick inserted in the centre comes out almost clean. Let brownies cool, uncovered, to room temperature. Dust with icing sugar before serving.   

Note: The Guinness should be at room temperature. This recipe uses a little less than a standard 12‐ounce bottle of Guinness stout beer. Do not include foam in the 1 and a quarter cup measurement. Either spoon off the foam or let it rest until the foam subsides.

This is a perfect St Patricks Day recipe... to be sure, to be sure.