Ingredients:
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 cups granulated sugar
- 1 cup Guinness Stout
- 1 cup unsalted butter (melted)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Tools Needed:
- Whisk
- 9×13-inch baking pan
- Large mixing bowl
- Small mixing bowl
- Spatula
- Cream Buffet Fresh Cream Dispenser
- Cream Buffet Fresh Cream Charger
Instructions:
- Preheat the oven to 350°F (175°C). Grease the 9×13-inch baking pan with butter or cooking spray.
- In a mixing bowl, combine the flour, cocoa powder, salt, and baking powder. Whisk until fully blended.
- In another bowl, mix together the sugar, Guinness Stout, melted butter, eggs, and vanilla extract until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring continuously until fully incorporated.
- Pour the batter into the prepared baking pan and bake for 25–30 minutes. Check doneness by inserting a toothpick into the center of the brownies; if it comes out clean, they’re ready.
- Allow the brownies to cool completely in the pan before cutting them into squares.
- In a small bowl, whisk the heavy cream and powdered sugar until stiff peaks form.
- Load the cream charger into the Cream Buffet Fresh Cream Dispenser, secure the cap, and use the pressure regulator to charge the dispenser.
- Once the brownies have cooled, top them with whipped cream to your liking.
