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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