Happy St. Patrick’s Day! What a fun day. The Feast of Saint Patrick. The patron saint of Ireland. According to history.com, it’s “the anniversary of his death in the fifth century…The Irish have observed this day as a religious holiday for over 1,000 years. On St. Patrick’s Day, which falls during the Christian season of Lent, Irish families would traditionally attend church in the morning and celebrate in the afternoon.”
In honor of the day, we’re making Guinness Brownies. They are undetectably vegan. They are delicious. They are my favorite served warm with vegan ice cream. They will become your favorite too.
Let’s get right into it, shall we?
- Guinness: 15 oz (1 can)
- vegan butter: 2 sticks (16 TBS)
- brown sugar: 3/4 cup (150 g)
- granulated sugar: 3/4 cup (150 g)
- flax: 3 TBS (21 g)
- water: 9 TBS (135 g)
- vanilla: 1 Tablespoon
- salt: 1/2 tsp
- flour: 1 1/4 cup (150 g)
- baking soda: 1/2 tsp
- baking powder 1/2 tsp
- cocoa powder: 1 cup (100 g)
- vegan chocolate chips 1 cup (6 oz)
- Your favorite vegan ice cream, optional, but highly recommended
- Make the flax eggs: Combined the 3 Tablespoons of flaxseeds and 9 Tablespoons of water. Mix them together with a fork and set aside.
- Combine the flour, baking soda, baking powder, salt, and cocoa powder in a medium-sized bowl. Whisk together. Set aside.
- Next, reduce the Guinness. Pour 15 ounces of Guinness beer into a saucepan. Heat it on the stove, stirring occasionally, until it’s reduced by about 1/2. It’ll take 15-20 minutes. Then remove it from the heat, pour it into a bowl, and set it aside.
- At this point, preheat your oven to 350 degrees F.
- Next, melt the butter. Put it in a microwave-safe bowl and microwave for about 30 seconds. Then pour it into a large mixing bowl.
- Add to the large mixing bowl the granulated sugar and brown sugar. Whisk very well until fully combined.
- Add in 1 Tablespoon of vanilla and the flax eggs. Whisk again until well combined.
- Pour in the reduced beer. Whisk whisk whisk.
- Switch from a whisk to a rubber spatula. Add in the flour mixture. Gently fold the flour into the wet ingredients until almost fully combined. Then add in the 1 cup of chocolate chips and stir just a few strokes, until they’re incorporated and no flour streaks remain.
- Line an 8×8 inch pan with parchment paper. Pour in the brownie batter. Smooth it with the spatula.
- Bake the brownies in the preheated oven for about 35-40 minutes, until the edges begin to pull away from the sides and the middle is just set (not too jiggly).
- Cool the brownies in the pan on a wire cooling rack.
- Once the brownies are cool, use the parchment paper to lift the brownies out of the pan and onto a cutting board.
- Cut the brownies into your desired sizes. I cut them 3 x 3 – 9 brownies total.
- Now, ice cream! Ok you don’t have to top with ice cream. The brownies are incredible as-is. But when you top them with ice cream….wow. Brownie sundaes are how Fetching Goodies all began. That’s a story for another day.
- Anyway! Take a generous scoop of your favorite vegan ice cream and place it atop your beautiful brownie. I used Planet Oat blueberry oat crumble ice cream. 10/10, the refreshing vanilla-berry combo was wonderful with the rich brownie.
- Store any leftover brownies in an airtight container. Eat them within 4 days, if they last that long.
Happy St. Patrick’s Day y’all! I hope you have a wonderful day.
P.S. feel free to make these brownies anytime, not just on St. Patrick’s Day. YUM.