Wednesday, August 22, 2012

Guinness Brownies with Butterscotch Fudge Frosting

These brownies are the ultimate in chocolatey ooey gooey richness and the frosting makes them just over the top delicious. These sweet bites make for a great change up to your normal brownie and are great for anyone who loves Guinness (ahem, the Captain).

Now, you may be thinking - Guinness in brownies? Is she crazy? I may be a little crazy, but the Guinness in these brownies is a must. Remember the birthday cake I made for the Captain earlier this year, Guinness Chocolate Layer Cake? Guinness + chocolate = love. The Guinness adds this nutty, deep richness that makes the chocolate really pop. Much like when you add coffee or espresso to chocolate dishes. It just makes you go, "hmm, what is that?". But in a good way of course. Not to worry if you are not a big beer fan though. The alcohol cooks off during the baking and the flavor is really mild. Plus, with the butterscotch fudge frosting and chocolate coated pretzels on top, you will be in love. They somehow all just work together. The sweetness of the chocolate, the saltiness of the pretzel and the subtle bite of the Guinness.  It's perfection. Just be warned, the Captain ate one of these at night and he was up until the wee hours of the morning. I am not sure why seeing as there is no coffee in the recipe, but I am willing to bet he was on a sugar high. That or getting the chocolate sweats. Does anyone else get those?

mmm, guinness

melting the chocolate and butter


add in each egg separately

look at all that guinness!

the best part = chocolate chips

let the brownies cool while you made the butterscotch fudge

adding the butterscotch to the mixer. be careful!

cooling brownies! YUM!

Guinness Brownies with Butterscotch Fudge Frosting

3 tablespoons unsalted butter

8 oz dark chocolate, chopped

1/2 cup granulated sugar

1/2 cup dark brown sugar, packed

3 extra large eggs

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 tsp salt

1 1/4 cup (10 oz) Guinness or any stout beer

1 cup mini chocolate chips (I used regular because that's what I had on hand)

Preheat oven to 350 degrees F.  Line sheet tray with parchment paper.  Grease pan extenders and place above sheet tray.  Or, use any 9'' x 13'' baking pan.

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 a big bowl. Add eggs one at a time, making sure each egg is fully incorporated before adding the next. Whisk together flour, cocoa powder, and salt.  Alternate adding dry mixture and Guinness to the batter.  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.

Butterscotch Fudge

1/2 cup unsalted butter

1 cup dark brown sugar, packed

1/8 tsp salt

2 cups confectioners sugar, sifted

3 Tablespoons heavy cream

1/2 tsp vanilla paste

chocolate covered pretzels or salted pretzels, as needed


In a medium sauce pan, melted butter and brown sugar.  Heat over medium heat until sugar mixture starts to boil.  Let simmer for a 1-2 minutes.  Then remove from heat.  Add salt.

In the bowl of a stand mixer with a paddle attachment, mix confectioners sugar, cream and vanilla. Once mixture is 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 (the fridge helps this go faster!)

Serve same day (salted pretzels will get stale overtime!).  If the brownies are going to sit out awhile, I suggest chocolate covered pretzels.

 These brownies are super rich, so make sure to cut them into bite size (one pretzel on each piece!). If you don't, you may really go into a sugar coma with chocolate sweats!

No comments:

Post a Comment