Another St. Patrick’s Day weekend, another good excuse to bake with beer. There’s just something so magically delicious about beer and chocolate in a baked good. This year I made brownies with Southern Tier Creme Brûlée Stout. (I also made a boozy ice cream float with it.) They have a more cake-like than fudgey texture, though that could be changed by adjusting ingredients. The recipe I used is below. I don’t typically like icing on brownies, but these might be even better with a little ganache or icing.
1/2 cup unsalted butter
Approx. 2 oz. dark chocolate morsels
1/2 cup cocoa powder
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
About 10-12 oz Creme Brûlée Stout
1 cup all-purpose flour
Melt together butter and dark chocolate morsels. Remove from heat and stir in remaining ingredients. Spread into greased 8×8 brownie pan and bake at 350 for about 28 minutes (depending on type of pan). Devour (mindfully).