Happy St. Patrick’s Day, everyone! I’m not Irish, but I’m not letting that stop me from celebrating with some Guinness Brownies w/ Caramel Fudge Frosting.
I found this recipe for Guinness Brownies on The Chic Site.
For the brownies -
- 5 tbs unsalted butter, cut into cubes
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 eggs
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1 1/4 cup Guinness beer (or other stout)
- 1 cup semi-sweet chocolate chips
For the frosting -
- 8 tbs unsalted butter, cut into cubes
- 1 cup light brown sugar, packed
- 2 tbs light corn syrup
- 1 can sweetened condensed milk
- pinch of kosher salt
- 1/2 cup white chocolate chips
Preheat the oven to 350 degrees F. Prepare a 9×13-inch pan by lining it with foil, using enough foil so that some drapes over the sides (you will use these as handles to life the brownies out of the pan). Set the pan aside.
In a double boiler, melt the butter and chocolate chips together, stirring regularly. Once everything is melted, take the bowl off of the heat. Add the sugars and mix well.
Add the eggs, one at a time, making sure to mix well between eggs.
In a separate bowl, whisk the flour, cocoa powder, and salt together. A little at a time, add the dry ingredients to the chocolate mixture, alternating with the Guinness. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a knife comes out clean when inserted into the middle of the brownies. Let the brownies cool a bit while you make the fudge frosting.
In a medium sauce pan, melt the butter. Add the brown sugar and corn syrup and stir to combine. Add the sweetened condensed milk and mix. Do not boil the mixture. You only want to heat it up enough so that it will melt the white chocolate chips.
Add the white chocolate and a pinch of salt. Remove the sauce pan from the heat and stir until they melt completely. Pour the mixture over the brownies and spread into an even layer.
Let the fudge frosting set up at room temperature for at least an hour (ideally overnight). If you’d like, top the brownies with melted chocolate or chocolate chips. Whenever it comes time to slice the brownies, it might be helpful to stick them in the fridge for a couple of hours so that they firm up before slicing. Enjoy!