In celebration of St. Patrick's day, we're sharing the perfect dessert for the end of your Irish meal. This boozy dessert features stout beer as well as our Bourbon Caramel Sauce
1 cup stout
12 oz. bittersweet chocolate
10 oz. unsalted butter
1 1/2 cups sugar
3 large eggs
1 tablespoon vanilla extract
3/4 cup all purpose flour (sifted)
1 teaspoon kosher salt
1. Pre-heat oven to 350 degrees F. Grease an 8"x8" pan. I like to line my pan with foil or parchment, and use pan spray so it easily pops out.
2. Put the stout in a small sauce pan, on medium high. Once boiling reduce down to simmer, and reduce until it is 1/2 cup.
3. Put butter and chocolate into a metal bowl, over a double boiler. Stir occasionally until it is completely melted. Alternatively, you can do this in the microwave. Make sure to heat slowly so you don't burn the chocolate.
4. While chocolate mixture is melting, in a large bowl whisk together the sugar and eggs, until pale yellow in color.
5. Slowly whisk in the chocolate mixture into the egg/sugar mix. Do this slowly, so the eggs don't get hot too quickly. Whisk in reduced stout.
6. Once completely mixed in, whisk in flour and salt.
7. Pour mixture into pan and put into oven. Cook for 40-50 minutes until the top starts to crack.
8. Let cool completely. I like to throw my cooled pan into the fridge for an extra 15 minutes or so, so I can cleanly cut the brownies.
1. Microwave your Bourbon Caramel to your desired consistency.
2. Place one brownie on serving plate. Microwave for 20-30 seconds.
3. Take the brownie out of the microwave, and drizzle the bourbon caramel with a squeeze bottle, over the brownie.
4. Serve immediately. You can also add a scoop of ice cream to make this even more indulgent. It is a holiday after all ;)
Tag us and show me your brownie sundaes! #CraftedConfections.
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