More About Guinness Brownies with Irish Whiskey Frosting
PREP TIME 35min
COOK TIME 3hr 50min
SERVES 24
INGREDIENTS
BROWNIES
1 cup Irish stout beer (such as Guinness)
2 cups (1 lb.) unsalted butter
24 ounces semisweet chocolate, chopped
6 ounces unsweetened chocolate baking bar, chopped
2 cups granulated sugar
6 large eggs
1 tablespoon vanilla extract
1 ¼ cups (about 5 3/8 oz.) all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
IRISH WHISKEY FROSTING
3 cups powdered sugar
1 cup (8 oz.) unsalted butter
2 tablespoons (1 oz.) Irish whiskey (such as Jameson)
1 tablespoon heavy cream
Flaky sea salt (such as Maldon), to taste
DIRECTIONS
1 Prepare the Brownies: Preheat oven to 350°F. Line a 9- x 13-inch baking pan with aluminum foil, allowing ends of foil to extend 2 to 3 inches beyond edges of the pan. Lightly coat foil with cooking spray.
2 Pour beer in a medium saucepan over medium-high; let simmer until reduced to 1/2 cup, about 15 minutes. Whisk in butter, semisweet chocolate, and unsweetened chocolate until melted and mixture is smooth. Let cool 20 minutes.
3 Whisk together sugar, eggs, and vanilla in a large bowl. Stir in cooled chocolate mixture until combined, and set aside.
4 Whisk together flour, baking powder, and salt in a medium bowl. Gradually stir flour mixture into chocolate mixture, and pour into prepared baking pan.
5 Bake in preheated oven until a toothpick comes out clean, 35 to 40 minutes, being careful not to over-bake. Allow brownies to cool completely on a rack, about 2 hours. (Brownies can be refrigerated overnight and frosted the next day.)
6 Prepare the Irish Whiskey Frosting: Beat together powdered sugar and butter with an electric mixer on low speed until well blended. Scrape down sides of bowl, and beat on medium speed until fluffy, 2 to 3 minutes. Beat in whiskey and cream, until light and fluffy. Spread frosting in an even layer on brownies, and sprinkle with sea salt. Cut brownies into 24 squares.
COOK TIME 3hr 50min
SERVES 24
INGREDIENTS
BROWNIES
1 cup Irish stout beer (such as Guinness)
2 cups (1 lb.) unsalted butter
24 ounces semisweet chocolate, chopped
6 ounces unsweetened chocolate baking bar, chopped
2 cups granulated sugar
6 large eggs
1 tablespoon vanilla extract
1 ¼ cups (about 5 3/8 oz.) all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
IRISH WHISKEY FROSTING
3 cups powdered sugar
1 cup (8 oz.) unsalted butter
2 tablespoons (1 oz.) Irish whiskey (such as Jameson)
1 tablespoon heavy cream
Flaky sea salt (such as Maldon), to taste
DIRECTIONS
1 Prepare the Brownies: Preheat oven to 350°F. Line a 9- x 13-inch baking pan with aluminum foil, allowing ends of foil to extend 2 to 3 inches beyond edges of the pan. Lightly coat foil with cooking spray.
2 Pour beer in a medium saucepan over medium-high; let simmer until reduced to 1/2 cup, about 15 minutes. Whisk in butter, semisweet chocolate, and unsweetened chocolate until melted and mixture is smooth. Let cool 20 minutes.
3 Whisk together sugar, eggs, and vanilla in a large bowl. Stir in cooled chocolate mixture until combined, and set aside.
4 Whisk together flour, baking powder, and salt in a medium bowl. Gradually stir flour mixture into chocolate mixture, and pour into prepared baking pan.
5 Bake in preheated oven until a toothpick comes out clean, 35 to 40 minutes, being careful not to over-bake. Allow brownies to cool completely on a rack, about 2 hours. (Brownies can be refrigerated overnight and frosted the next day.)
6 Prepare the Irish Whiskey Frosting: Beat together powdered sugar and butter with an electric mixer on low speed until well blended. Scrape down sides of bowl, and beat on medium speed until fluffy, 2 to 3 minutes. Beat in whiskey and cream, until light and fluffy. Spread frosting in an even layer on brownies, and sprinkle with sea salt. Cut brownies into 24 squares.
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