GRACE NEILL’S CHOCOLATE AND GUINNESS BROWNIES
Copyright 2003 by Margaret M. Johnson
Serves 8-10

4 eggs
3/4 cup superfine sugar
8 ounces bittersweet chocolate, chopped
4 ounces white chocolate, chopped
6 tablespoons unsalted butter
3/4 cup all-purpose flour
3/4 cup cocoa
1-1/4 cups Guinness stout
Confectioners’ sugar for dusting

1. Preheat the oven to 375 degrees. Butter an 8-by-8 inch square pan
2. In an electric mixer, combine the eggs and superfine sugar. Beat until
light and fluffy
3. In a medium saucepan, over medium heat, melt the bittersweet chocolate,
white chocolate, and butter, stirring until smooth. Remove from heat and
beat into the egg mixture.
4. Sift the flour and cocoa together and beat into the chocolate mixture.
Whisk in the Guinness.
5. Pour into the prepared pan and bake for 20 to 25 minutes, or until a
skewer inserted in the center comes out almost clean. Remove from the oven
and let cool on a wire rack. To serve, dust the cake with confectioners’
sugar and cut into squares.