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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2 comments:
That looks like a fun lunch! That brownie presentation is glorious. Thanks for the recipe!
The pub looks lovely and the food looks and sounds great.
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