March 17, 2012
March 17: Feast Day of St. Patrick
Slainte! St. Patrick’s Day is a time to celebrate Highlander’s heritage. He has traced his ancestry to the Ulster-Scots (Scots-Irish). Today is also a time to eat brownies boozed up with beer from Dublin, Ireland—Guinness. The dry Irish stout, mixed with a “trinity” of chocolate (unsweetened, semi-sweet and white), makes this dessert dense and delicious! Shake some shamrock sprinkles on top for an edible emerald color contrast. Get into the “spirit” of St. Patrick’s Day and indulge in Guinness brownies.
(Adapted from Detroit News)
- 1 cup flour
- ¾ cup unsweetened/baking cocoa powder (we used Nestle Toll House brand)
- ¼ teaspoon salt
- 8 ounces (8 squares) of unsweetened chocolate (we used Baker’s brand)
- ¾ cup white chocolate chips (we used Nestle Toll House brand premiere white morsels)
- 6 tablespoons butter (we used Kerrygold brand Irish unsalted butter)
- 1 cup sugar (we lessened the amount to ¾ cup)
- 4 eggs, room temperature
- 1 ¼ cup Guinness beer, room temperature
- 1 cup semi-sweet chocolate chips (we used Ghirardelli brand)
- candy shamrock sprinkles (optional)
Line a 9×13-inch baking pan with foil. Mist with cooking spray. In a bowl, combine the flour, cocoa powder and salt. Set aside. Melt together the unsweetened chocolate squares, white chocolate chips and butter.
Stir until smooth. Beat the eggs. Add the sugar. Mix in the melted chocolate.
Gradually add the flour-cocoa mixture. Stir in the Guinness beer and blend well. The batter will be thin. Pour the batter into the prepared pan. Spread evenly with a spatula.
Sprinkle with chocolate chips. Bake in a preheated oven at 375 degrees F for 25-30 minutes. Remove from the oven. Cool completely. Slice with a plastic knife. While the brownies are still warm, sprinkle candy shamrocks (optional). Yield: 24 square brownies.
- The background in the final food photo above features Highlander’s family tartan, a plaid with green, blue and white colors.
- Instead of the shamrock sprinkles, dust the Guinness brownies with powdered sugar before serving.
- Search our blog for more brownie and Irish-inspired recipes.
March 17, 2011
Guinness Chocolate Cupcakes
with Bailey’s Irish Cream Frosting
March 17: Feast Day of St. Patrick
Irish beer, Irish butter, Irish cream. The trinity of these traditional Irish ingredients is included in a contemporary chocolate cupcake recipe for the Feast Day of St. Patrick, the patron of Ireland. Legend states that he used the shamrock to explain about the Holy Trinity when he converted the Irish pagans and Druids to Christianity.
We baked these “spirited” shamrock-sprinkled sweets for a St. Patrick’s celebration at Islander’s brother’s Catholic university. The cupcakes were a festive dessert that provided not only food for thought about Irish cuisine, culture, politics and religion but also an opportunity for campus ministers to teach students about the trinity and our faith, much like St. Patrick did in Ireland in the fifth century.
(Adapted from Feast by Nigella Lawson)
For the cupcakes
- 1 cup Guinness beer, room temperature
- ½ cup (1 stick) butter (we used Kerrygold brand unsalted butter)
- ¾ cup unsweetened cocoa powder
- 2 cups sugar, granulated white
- 2 eggs
- ¾ cup sour cream
- 1 tablespoon vanilla
- 2 cups flour, all-purpose, sifted
- 2 ½ teaspoons baking soda
In a small saucepan, melt the butter over low heat and pour in the beer. Whisk in the cocoa powder and sugar and mix until smooth. Remove from heat and cool slightly. In a large mixing bowl, beat the eggs with the sour cream and vanilla. Pour in the beer mixture and blend well.
Gradually add the flour and baking soda and mix the batter until smooth. Scoop into muffin tins lined with cupcake papers. Bake in a preheated oven at 350 degrees F for 15-20 minutes. Remove from the oven and let cool in the muffin tins for another 15 minutes. Transfer to a wire rack to cool completely. Make the frosting.
For the frosting
- ½ cup (1 stick) butter, room temperature
- +3 cups powdered sugar
- 4 tablespoons Bailey’s Irish Cream
- pinch of salt
Cream the butter with a mixer paddle. Gradually add the powdered sugar, mixing until the frosting is smooth. Pour in the Bailey’s Irish Cream until the frosting is at a spreadable consistency. Fill a pastry bag and pipe the frosting on top of each cupcake. Decorate with shamrock-shaped sprinkles. Yield: Approximately two dozen cupcakes.
- The cupcakes are moist and aromatic. The Guinness beer’s sourness is balanced by the Bailey’s Irish cream frosting’s sweetness.