1 cups flour
� cup dark cocoa powder
� tsp. salt
2 cup bitter sweet chocolate chips, divided
� cup white chocolate chips
6 tbsp. butter, cubed at room temperature
1 cup white granulated sugar
4 eggs, room temperature
1 12 oz. bottle of dark Guinness beer, flat at room temperature
1 cup chopped pecans
Guinness Reduction Ingredients
2 12 oz. bottles dark Guinness beer, room temperature and flat
2 cups brown sugar
3 whole cinnamon sticks
5 whole cloves
Basic Brownie Preparation
Preheat the oven to 350 degrees. Spray a 9� x 13� baking dish a or 9 inch spring form pan with flour spray and set aside. If you use the spring form pan, it is suggested that you also line it with a sheet of parchment paper.
Place half of the chocolate chips and white chocolate chips in the top of a double boiler with the cubed butter. Set the temperature to medium high and melt. Stir the melted chocolate together with the butter until well combined. Remove the upper pan from the boiling water and set aside to cool for about 10 minutes.
Place the flour, cocoa powder, and salt in a bowl and mix completely. Next, beat the four eggs with the granulated sugar in a large separate bowl until light and fluffy. This can be done either by hand or mixer! Now, slowly add the melted chocolate to the egg mixture a little at a time. Mix completely until you have a smooth and shinny mixture. Add the cocoa and flour mixture gradually while you stir to combine. Mix until all of the flour mixture is just combined and moist. Finally, pour the flat Guinness beer into the batter and mix to combine completely. Fold in the pecans and pour into the greased baking dish. Sprinkle the top with the remaining chocolate chips and bake at 350 degrees for 1 hour, or until an inserted toothpick pulls out with moist crumbs. Remove to a rack to cool before cutting.
Combine the two flat Guinness beers and the brown sugar in a medium sauce pan. Add the cinnamon sticks and whole cloves and stir to combine. Reduce the mixture over medium heat until the remaining liquid is reduced by 2/3. Strain thru a mesh strainer into a glass container and refrigerate until you are ready to plate the dessert.
Cut a generous portion and plate with a scoop of vanilla ice cream. Drizzle both the brownie and ice cream with the reduction and enjoy this new addition to your St. Patrick�s Day celebration.
Yield: 8-10 servings
Prep time: Active:20 minutes
Cook time: 1 hour, brownies 35 minutes, reduction