Tuesday, March 2, 2010
3/4 cup superfine sugar
8 ounces bittersweet chocolate, chopped
4 ounces white chocolate, chopped
6 tablespoons unsalted butter
3/4 cup all-purpose flour
3/4 cup cocoa
1 1/4 cups Guinness stout
Confectioners' sugar for dusting
Preheat the oven to 375 degrees. Butter an 8-inch-square pan.
In an electric mixer, combine the eggs and sugar. Beat until light and fluffy.
In a medium saucepan over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth. Remove from heat and beat into the egg mixture.
Sift the flour and cocoa together and beat into the chocolate mixture. Whisk in the Guinness.
Pour into the pan and bake for 20 to 25 minutes, or until a skewer inserted in the center comes out almost clean. Remove from the oven and let cool on a wire rack.
To serve, dust the cake with confectioners' sugar and cut into squares.
Serves 8 to 10.
Times testing note: This is a dense, moist brownie. We used semisweet chocolate rather than bittersweet. The results were delicious, especially when served with mint chocolate chip ice cream.
Source: "The New Irish Table" by Margaret M. Johnson