Recipe: RAINBOW GUINNESS BROWNIE BLONDIES
Guinness, Baileys, Rainbows and Gold. This is as Irish as it get right? Plus they look great and most importantly the taste will blow you away. You've gotta try this at home!
- 190 g unsalted butter
- 240 g dark chocolate
- 120 ml guinness
- 3 ea eggs
- 275 g caster sugar
- 1 tsp vanilla extract
- 100 g plain flour
- 25 g cocoa powder
- 1/2 tsp salt
- 225 g unsalted butter, softened
- 300 g caster sugar
- 2 tsp vanilla extract
- 3 ea eggs
- 250 g plain flour
- 100 g rainbow sprinkles
- 100 g mascarpone
- 25 ml baileys
- 2 pinches edible gold glitter
- 50 g rainbow sprinkles
- 3 sheets gold leaf
MAKE THE BROWNIE MIX
Line a baking tray with greaseproof paper, cutting it wide enough to hang over the long edges
In a saucepan over a medium heat melt the butter with the dark chocolate and Guinness then remove it from the heat.
In a large mixing bowl beat the eggs, sugar and vanilla essence together until light and fluffy then fold in the chocolate mix.
Mix together the flour, cocoa powder and salt, then mix it into the wet ingredients in two batches, trying not to knock out too much air.
MAKE THE BLONDIE MIX
In another large mixing bowl beat the butter, sugar and vanilla extract for the rainbow brownies until light and fluffy.
Add the eggs one at a time and whisk until smooth. Fold in the flour and the sprinkles until just combined.
BAKE THE MIXES TOGETHER
Spread the batter into the prepared pan in lumps, not covering the whole pan, then pour the chocolate and guinness batter around it (you might not need all of it).
Bake for 25 minutes at 170ºC then allow to cool to room temperature in the tray. Transfer to the fridge and cool for another few hours.
DECORATE, SLICE AND SERVE
Combine the mascarpone and the Baileys.
Dust with the glitter then slice into neat squares and spoon over a little of the mascarpone. Top with sprinkles and a piece of gold leaf and serve!
Makes 20 squares
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