As I have developed and mastered my culinary skills in the kitchen, I have learned three things in the process:
1) Making homemade brownies are so easy and taste much better than the boxed batches that I solemnly swear to never bake boxed brownies ever again.
2) Iced brownies are the most delicious way to eat the fudgy delicacies.
3) Beer is a wonderful ingredient and a great leavening agent for many desserts, like cupcakes or in this case, brownies.
That’s right. Beer. The alcohol evaporates in the baking process, so no one will ever know nor taste your special secret ingredient. Much like my family, they’ll just keep shoveling down the brownies and no breathalyzer test is necessary.
Since the recipe requires a cookie sheet or 9×13 pan, it makes a large batch of brownies which is perfect for a St. Patrick’s Day party, potluck picnic or tailgate. (Recipe adapted from the little epicurean.)
- 3 oz unsalted butter
- 8 oz dark chocolate chips
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 3 eggs
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 ¼ cup (10 oz) Guinness or any stout beer (I actually used Murphy’s Stout. Shhhhhhh!)
- 1 cup mini chocolate chips
- ½ cup unsalted butter, cut into cubes
- 1 cup dark brown sugar, packed
- ⅛ tsp salt
- 2 cups confectioners sugar, sifted
- 3 Tablespoons heavy cream
- 1 tsp vanilla extract
- Mini –twist salted pretzels, as needed
- Preheat oven to 350 degrees. Prepare a cookie sheet (any 9 x 13 baking pan) with parchment paper.
- In a large saucepan, melt butter and chocolate over medium-low heat. Once melted, add sugar and brown sugar. Stir to combine. Remove from heat.
- Transfer batter to the bowl of a standing mixer with a paddle attachment. Add eggs one at a time, making sure each egg is fully incorporated before adding the next.
- In another bowl, whisk together flour, cocoa powder, and salt. Add dry whisked ingredients and Guinness to the batter, alternating between the two but starting and ending with the dry mixture. Fold in chocolate chips.
- Pour into prepared pan. Bake for 25-30 minutes until toothpick inserted in the center of the brownie comes out clean. Let cool on rack.
- In a medium sauce pan, melt butter and brown sugar. Heat over medium heat until sugar mixture starts to boil. (If using a candy thermometer, mixture should reach approximately 238-240°.) Once boiling, lower heat and let simmer for a few minutes more (110°). Avoid stirring otherwise mixture will develop a grainy texture. Once mixture has a creamy, smooth appearance, remove from heat to cool. Add salt.
- Using a standing mixer with a paddle attachment, mix confectioners’ sugar, cream and vanilla. Once mixture appears paste-like, slowly add the slightly cooled butter-sugar mix. Beat at low-medium speed until thoroughly combined.
- Immediately pour over cooled brownies and level with an offset spatula. If desired, place pretzels on top of fudge. Let fudge set before cutting.
- Store in air-tight container.