Why drink your alcohol when you can eat it? These beer brownies are rich and decadent, especially after being covered in a layer of salted whiskey caramel sauce.
I’m doing this for our own good. Really.
Since we’re the same person, I know you made the salted whiskey caramel sauce to accompany the salty vanilla frozen custard that I posted two weeks ago.
I know it’s been taunting you from the depths of your fridge ever since.
And I know that you are two mega spoonfuls away from a hyperglycemic coma and a lifelong devotion to alcoholic burnt sugar.
I think we need an intervention. Stat.
Usually when something like this happens, I just purge the offending ingredient from my life so that I don’t even have the option of going back for
seconds sevenths. But this is liquid gold we’re talking about. So I did the next best thing..which was to transform it into something equally delicious that would tempt me just as much. Obviously.
These brownies are slightly more on the cake-y rather than the fudgy side of the brownie spectrum, likely because the half cup of stout that gives them their deep dark flavor also gives them a little bit more spring in their step. However, a drizzle of the salted whiskey caramel before baking creates pockets of caramel fudge so you end up with a best of both brownie worlds situation.
I would say these call for an intervention part two, except all of mine are already GONE. And not because I ate all of them. I somehow managed to part with a few to send to Erin of The Spiffy Cookie for this month’s Leftovers Club! I know Erin recently started a new job and moved to a new city, both of which are stressful BIG LIFE CHANGES. That call for alcohol. And chocolate. So these seemed pretty perfect. Hope you enjoyed them, Erin!
- 1 cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- 3½ oz semisweet chocolate, coarsely chopped
- ½ cup unsalted butter
- ½ cup stout
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 tsp pure vanilla extract
- ½ cup salted whiskey caramel sauce
- Heat oven to 350F. Grease a 9x13-inch baking pan and dust with flour. Set aside.
- In a medium bowl, sift together the flour, cocoa powder, and salt.
- Melt the chocolate in a heatproof bowl over a pot of boiling water. Set aside.
- In a small pan, melt the butter over medium heat, continuing to cook it until it starts to smell nutty and turns an amber brown color. Remove from the heat and pour into the chocolate. Stir to combine. Stir in the stout.
- In a separate bowl, whisk together the eggs and sugars until thick, about 2 minutes. Add in the chocolate mixture and vanilla, and whisk to combine. Add the wet ingredients to the dry ingredients and stir until just combined. Pour into the prepared pan. Drizzle the caramel sauce evenly over the top. Bake for 35-40 minutes, or until the edges are firm and the center is just set. Allow to cool before slicing.
More brownie decadence:
From Around the Web:
Espresso Cheesecake Brownies from Annie’s Eats
Brownies with Matcha Glaze from My Name is Yeh
Tiramisu Brownies from My Baking Addiction
Marzipan Brownies from Love & Olive Oil
Double Malt Brownies from Taste and Tell