This is about the most decadent thing that you can make for St. Patrick’s Day. People go into fits of ecstasy with one bite. The original source for the recipe recommended topping the brownies with whipped cream, but as rich as these are, that would probably kill people. 😉
The original recipe (sometimes attributed to “Grace Neill’s”) despite being all over the internet, in magazines and even in a book, has some fundamental problems. Apparently I’m the only one who has ever actually made it because the error continues to be passed on, verbatum, in every copy of it I’ve seen. This version has the same ingredients, but the directions are mine. One odd thing about the recipe that apparently is not a mistake is that there’s no leavening in the recipe. No salt, no soda, no baking powder. I’ve made it this way many times. It makes a very dense rich brownie. Excellent with a pint of Guinness. 😀
4 large eggs
3/4 cup sugar
8 oz. bittersweet chocolate
4 oz white chocolate
6 Tbls margarine (or butter)
3/4 cup all-purpose flour
3/4 cup cocoa powder
1 1/4 cups Guinness stout (I buy the pub-draught cans.)
Preheat oven 375. Grease 8″ baking pan with butter or margarine, or spray with PAM.
Break the bittersweet chocolate and white chocolate into 1/2 oz pieces and place in microwavable bowl with the margarine (which should be tablespoons, not a block, if you use stick margarine) and heat slowly in the microwave for 10-30 seconds at a time, depending on your microwave and setting. Always err on the side of less time if in doubt! If over-heated the chocolate will become grainy. Stir after each time you microwave. It doesn’t hurt it to set in the microwave for a little while between heatings, so after starting the microwave go ahead and …
Beat eggs and sugar until fluffy. You will need to use a moderate to high setting depending on your mixer.
Sift together flour and cocoa powder while the mixer runs. Continue gently heating the chocolate-margarine mixture in the microwave until thoroughly melted and stirred together. Let cool somewhat. Remove from microwave and beat into the egg mixture–at a lower setting than that used to beat the eggs.
Beat the flour and cocoa mixture in next. Be careful adding this! Slow the mixer down to the lowest “stir” setting and only increase it when things are under control. Adding the cocoa mixture to a mixer that’s going too fast will result in a Trinity-blast type cloud of cocoa caroming up out of the blender, coating counter, floor, and the cook with a fine layer of powder! Scrape sides of bowl frequently during the entire mixing process so that all the chocolates are blended evenly.
Add the whisk attachment and whisk in the Guinness stout. If you don’t have a whisk attachment, use the regular beater. Be careful with the speed of the mixer; start slow.
Pour the batter into the greased pan and bake in preheated oven for 40-45 minutes, depending on your oven. Check with a toothpick. The toothpick should not be wet, but not completely clean either. When it’s done, the center of the cake is moist so the toothpick will not be as clean as when testing most other cakes. Set the pan on a wire rack and let cool. Cut and serve.