A rich fudgy Guiness brownie topped with french vanilla ice cream and drunken sugared peanuts makes for the ultimate St. Patrick's Day Sundae.
I am not a beer drinker. My boyfriend was shocked when I asked him to pick me up some Guinness but I knew I wanted to make an alcoholic treat for St. Patrick's Day this year. I took my inspiration from one of our favourite restaurants in town who makes a delicious beer brownie. It is served warm with vanilla ice cream and beer nuts. The first time I had it I was equally shocked by how you could and couldn't taste the beer. Meaning I was surprised that I liked the brownie since I dislike beer. There was a hint of beer flavour right at the end of your bite - it was the perfect amount so subtle that you might miss it. In fact my beer loving boyfriend thought I was crazy in saying that I could actually taste the beer in the brownie over the delicious chocolate flavour. That hint of beer flavour continues to make their brownie dessert one of my favourite, I love the complexity of the flavours. Plus who doesn't love a brownie topped with ice cream? This Guinness Brownie Sundae is my take on their Beer Brownie.
3/4 c butter, cut into cubes
1/2 c semi sweet chocolate chips (or 4oz semi sweet chocolate chopped)
1 c flour
1/2 c cocoa powder
1 tsp salt
1/2 c Guinness or other stout beer
1 1/2 c sugar
1 tsp vanilla extract
Preheat oven to 350F. Grease a 9x9 inch pan and coat with cocoa powder, set aside
In a medium bowl, place butter and chocolate chips, set aside. In a separate medium bowl, sift together flour, cocoa powder and salt, set aside
In a small heavy bottom sauce pan, over medium to high heat, heat Guinness until reduced by half .Once reduced poor Guinness over butter and sugar, whisk until butter and chocolate are melted and mixture is smooth. Whisk sugar into Guinness chocolate mixture. Whisk eggs into mixture one at a time until just incorporated. Whisk in vanilla.With a rubber spatula fold flour mixture into Guinness chocolate mixture. Pour brownie batter into prepared pan, bake for 35-38 minutes or until a toothpick inserted into the centre comes out clean (a few fudgy crumbs are okay)
Allow brownies to cool completely in the pan before cutting into squares
The Brownie Sundae
The brownie is rich in flavour with a fudgy texture and it is delicious all on its own. That being said, if you want to take it to the next level, I highly suggest you serve it as brownie sundae. In order to really bring out the Guinness flavour I make some drunken peanuts - peanuts glazed in sugar and Guinness to top my sundae. The sundae has layers of flavours and various textures really play well off each other and create the perfect bite.
1/3 c Guinness or other stout beer
1/2 c peanuts
1/8 c sugar
In a small pan, reduce Guinness until it reaches a thick syrupy like texture -should be thick enough to coat the back of a spoon. Stir peanuts into reduced Guinness and coat. Toss peanuts in sugar to coat.
Assembling Your Sundae
I recommend serving your Guinness brownies warm with a generous scope of french vanilla ice cream and topped with drunken peanuts.