Guinness Brownies from Llywelyn's Pub

 

If you ever find yourself in the St. Louis metro area, you owe it to yourself to visit neighboring city, Saint Charles, the historical district in particular, and dine at a delightful Celtic pub called Llywelyn's. There are two locations in the area, but the most unique is the one located at 100 North Main Street in St. Charles, MO. Once a bank, though now quite obviously an eatery, vaults and other banking aspects remain, adding to the already abundance of charm and atmosphere.

 

A former bank vault, the door is open and ready for guests.This vault was occupied by a table of enthusiastic diners who were “locked in” behind the barred door. 

I chose the pub curry for my lunch and was not disappointed. A pub tradition, it is yellow curry with a choice of chicken or shrimp, sautéed with onions, carrots, cabbage, and sweet peas served on a bed of basmati rice or fries.  I chose the shrimp...and the rice.

When it came to dessert there were two choices, the Guinness Brownies and the Chocolate Peanut Butter Cheesecake.  Both are known to be deliciously decadent, but I went for the brownie. Heaven!

 As luck would have it the recipe for the brownies is available thanks to Llywelyn's and the St. Louis-Post Dispatch's SPECIAL REQUESTS Cookbook. Here it is so that you can enjoy them too.

Guinness Brownies from Llywelyn's Pub

 4 oz. unsweetened chocolate, cut into chunks

¾ c. (1-1/2 sticks) butter

2 c. sugar

3 eggs

1 t. vanilla

1 c. Guinness stout

¾ c. flour

Llywelyn's Guinness Fudge Sauce (recipe below)

Ice cream or whipped cream

 Preheat oven to 350ºF. Spray a 9” x 13” baking pan with Baker’s Joy.

 Gradually melt chocolate and butter together in the top of a double-boiler, stir to blend, remove from heat; stir in sugar, eggs, vanilla, and Guinness. Stir in flour. Batter will be thin.

 Pour into baking pan; bake until almost set, about 35 minutes. Do not overbake.

Let cool, then slice into 16 bars. Serve with Guinness Fudge Sauce and ice cream or whipped cream.

 Llywelyn's Guinness Fudge Sauce

1 (12-oz.) jar hot fudge sauce

8 oz. semi-sweet chocolate chips (about 1½ c.)

1/3 c. Guinness stout

Heat hot fudge sauce in a double-boiler until pourable. In a pot over very low heat, heat chocolate chips and Guinness together until chocolate has melted, then stir into hot fudge sauce. Mix well. Pour into a serving dish.

 Refrigerate leftovers; reheat before servings.

Yield: About 2¼ cups

 Treat yourself to this dark deliciousness on this Friday the 13th.

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