Beer Brownies with Salted Whiskey Caramel
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.
Yield: 24 brownies
  • 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
  1. Heat oven to 350F. Grease a 9x13-inch baking pan and dust with flour. Set aside.
  2. In a medium bowl, sift together the flour, cocoa powder, and salt.
  3. Melt the chocolate in a heatproof bowl over a pot of boiling water. Set aside.
  4. 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.
  5. 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.
Adapted from Joy the Baker
Nutrition Information
Serving size: 1 brownie
Recipe by Joanne Eats Well With Others at