Saturday, December 11, 2010


Once a month Jim and I, and another couple, go out to a new place for lunch.  One month they choose, the next month we choose.  Today it was our turn and we chose Llywelyn's Celtic Pub. 

There are four locations in the area, but the most unique is the location at 100 North Main Street in St. Charles, MO. It was once a bank, and though now quite obviously an eatery, vaults and other banking aspects, remain adding to the already abundance of atmosphere.
A former bank vault, the door is open and ready for guests.

This vault was occupied by a table of enthusiastic diners.  They 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, sauteed 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, each couple chose something different and we shared.  The two choices were the Guinness Brownies and the Chocolate Peanut Butter Cheesecake.  Both were delivered in pairs; both were deliciously decadent.

The Chocolate Peanut Butter cheesecake was consumed with glee.
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.


4 ounces unsweetened chocolate, cut into chunks
3/4 cup (1-1/2 sticks) butter
2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1 cup Guinness stout
3/4 cup all-purpose flour
Llywelyn's Guinness Fudge Sauce (recipe below)
Ice cream or whipped cream

Preheat oven to 350 degrees F. Grease a 9" x 13" baking pan.

Gradually melt chocolate and butter together in the top if 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.


1 (12-ounce) jar hot fudge sauce
8 ounces semi-sweet chocolate chips (about 1-1/2 cups)
1/3 cup Guinness stout

Heat hot fudge sauce in a double-boiler under 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 2-1/4 cups

This is linked to Cookbook Sundays and Tempt My Tummy Tuesdays.

Cookbook Sundays Badge


Decor To Adore said...

Oh yes!!! I would also like seconds and thirds. Thank you for sharing the recipe.

Anonymous said...

Patti, I had to bookmark this as my husband is a huge Guinness fan. I'm just not sure if he'd allow me to use any of his precious Guinness for baking, lol! This looks wonderful, a truly decadent dessert. Thank you so much for sharing with Cookbook Sundays!

Elsa said...

Holy moly, this looks amazing. I have a huge sweet tooth, so this is just my kind of dessert.