Bake and Listen: Eric Church

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If you are unaware that Eric Church likes to drink and have a good time, then you must be living in a cave. Whether singing about a drink in his hand, Jack D in his coke, or being hungover and hard up, he does not hold back when it comes to expressing himself through music. That is just one of the many things that make him so, well, awesome.

Lately, I can’t get his song “Cold One” out of my head. It’s just so catchy. And, as the title suggests, it touches on the topic of drinking. For me, when the colder winter weather comes, I usually switch to darker winter beers. Enter Guinness. Know what else is good in the winter, or anytime really? Brownies. So, why not Guinness brownies? No, really, they’re a thing.

After all, who doesn’t like brownies? They’re portable, easy to make, and, best of all, positively delicious! And the great part about these brownies is that you don’t have to wait until St. Patrick’s Day to enjoy them – they’re good all year ‘round!

Cold One Glazed Guinness Brownies

Ingredients:

1 cup Guinness

16 ounces semisweet chocolate, chopped

1 cup + 2 tablespoons unsalted butter, softened

3 eggs

1 ½ cups sugar

1 teaspoon vanilla extract

¾ cup all-purpose flour

1 ½ teaspoons salt

Directions:

Preheat oven to 350 degrees. Line a 9 x 9 metal cake pan with foil, making sure to leave a 1″ overhang. In a medium saucepan, bring Guinness to a boil. Continue boiling until liquid is reduced to ½ cup, or about 10 minutes. Set aside, let cool, and reserve ¼ cup for later. Next, fill a saucepan about halfway with water, bring to a boil, and then lower heat to allow it to simmer. In a metal bowl, mix 1 cup of butter and 12 ounces of chocolate. Set the bowl over the saucepan of simmering water, until the chocolate mixture is smooth and melted. In a large bowl, whisk eggs, sugar, and vanilla extract until well blended. Slowly add in chocolate mixture, ¼ cup of Guinness from saucepan, flour, and 1 ¼ teaspoon of salt. Mix until smooth then pour batter into prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out almost clean. Let cool for at least a half hour.

Place remaining chocolate into a metal bowl and set over a saucepan of simmering water until melted, like before. Slowly add in reserved Guinness, then remaining butter and salt, and whisk until well blended. Pour the glaze over brownies and let stand on counter for about 45 minutes. Take brownies out of pan, using the foil overhang to lift, and cut them into squares. Finally, it’s time to taste them!