St. Patrick’s Brownies

 

1 box brownie mix

60 ml Guinness

60 ml vegetable oil

1 egg

 

325 g chocolate chips

120 ml double cream

120 ml Guinness

 

Heat the oven to 180°C (160ºC fan). Grease a 20 cm (8”) square baking pan. Whisk together the brownie ingredients, then spread into the prepared pan. Bake according to the package directions on your mix, or until a toothpick inserted comes out clean, 35 minutes. Let cool completely in the pan. Meanwhile, make the ganache: Place the chocolate chips in a medium, heat-proof bowl. In a small saucepan over medium heat, bring the double cream and Guinness just to a boil. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips. Let sit for 15 seconds, then whisk constantly until the sauce is smooth. Once the brownies are cool, pour the ganache over and spread evenly. Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve.