St. Patrick’s Day falling on a Monday can only mean one thing – this is quite possibly the best Monday all year! For those of you who dread Mondays, hopefully today you can enjoy it, sporting some green clothes, drinking green beer and eating green treats. If you are looking for something easy and super tasty to celebrate this day, we have come across a popular St. Patrick’s Day receipt that incorporates St. Patrick’s Day favourite ingredient – beer! Introducing…The Guinness Brownie Recipe 
Ingredients
cooking spray with flour 1 cup all-purpose flour 3/4 cup dark cocoa powder (such as Hershey’s® Special Dark) 1/4 teaspoon salt 8 ounces bittersweet chocolate (such as Ghirardelli®), chopped 3/4 cup white chocolate chips (such as Ghirardelli®) 6 tablespoons butter at room temperature, cut into cubes 1 cup white sugar 4 eggs, room temperature 1 1/4 cups Irish stout beer (such as Guinness® Extra Stout), room temperature and foam skimmed off 1/2 cup chopped pecans (optional) 1 cup semisweet chocolate chips (such as Nestle® Toll House®) 1 tablespoon sifted confectioners’ sugar, or as needed
Directions
1) Place oven rack in the center position. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray. 2) Whisk flour, cocoa powder, and salt together in a bowl. 3) Melt bittersweet chocolate, white chocolate chips, and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat. 4) Beat white sugar and eggs together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Slowly add melted chocolate mixture and beat until just combined. Add flour mixture, 2 to 3 tablespoons at a time, until just combined. Whisk in beer until batter is thin; fold in pecans. 5) Pour batter into the prepared baking dish; sprinkle semisweet chocolate chips over batter. 6) Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out with moist crumbs, 25 to 30 minutes. Cool to room temperature; dust top with confectioners’ sugar.