Description
Dare we say it is never too hot in the kitchen to avoid making brownies? Check out these stout beer brownies with a seriously decedent Irish cream ganache.
Ingredients
Units
Scale
Brownies:
- 6 oz stout beer
- 8 oz good bittersweet chocolate
- 1 stick (8 tbsp) unsalted butter, softened
- 1 1/2 cups sugar
- 5 eggs, lightly beaten
- 1/2 cup plus 1 tbsp all-purpose flour
- 3/4 cup cocoa powder
Irish Cream Ganache:
- 6 oz (170 g) semisweet or bittersweet chocolate, finely chopped
- 1/2 cup (120 mL) heavy cream
- 3 tablespoons Irish cream liqueur
- 1 tablespoon unsalted butter, at room temperature
Instructions
- Grease a 9×9-inch baking dish, then line with parchment paper. Grease the inside of the parchment as well. Preheat oven to 350°F.
- In a small saucepan, bring the beer to a boil and reduce by about 2/3. Allow to cool while you continue.
- Cream the butter and sugar in the bowl of a stand mixer or with a hand mixer. Beat in the eggs one at a time, then add the reduced beer.
- Stir in the flour and cocoa by hand until just blended. Transfer to the baking dish and bake for about 30 minutes, or until a tester inserted halfway into the center comes out clean. Allow to cool completely.
- Make the ganache: heat the heavy cream in a small saucepan over medium heat until just steaming (do not boil). Remove from heat and pour over the chopped chocolate. Let sit for 2 minutes, then stir from the center outward until smooth. Stir in the Irish cream liqueur and butter until fully incorporated. Let cool until spreadable, about 10–15 minutes.
- Spread the ganache over the cooled brownies. Allow 15–20 minutes to set completely before cutting.
Notes
Reduce the beer down to a few tablespoons — this concentrates the flavor. The ganache will be glossy and spreadable at room temperature; if it firms up too much, warm briefly over a double boiler.
- Category: Baking, Brownies, Chocolate