Since it’s St. Patrick’s Day this weekend, I figured I’d jump on the “baking with beer” bandwagon. I picked up some wonderful chocolate stout while on a recent work trip to Edmonton with these brownies in mind. I cracked a bottle as soon as I had a moment and took a big whiff….and it was heavenly, chocolate beer-y goodness. And then I took a big swig, cause you have to taste test the beer your baking with! Oh baby! I can say at first, I was leery about a chocolate flavored beer, but that first sip converted me to a believer. I used Black Chocolate Stout from Brooklyn Brewers.
Now onto the brownies….sweet, sweet brownies.
I tend to prefer a fudgy, dense brownie over one that is cakey. Cause lets be honest, a cakey brownie is really just chocolate cake. And since we’re here celebrating Irish holidays, go ahead and top it all off with a layer of Irish Cream frosting.
Now, you must practice some patience with these brownies. Sure, you can whip ’em up in no time flat, but if you try to cut into them when they’re hot, you will be left with a gooey mess. You must let them cool to room temperature so they can firm up. These rich and fudgy brownies are certainly worth the wait.