Monday, March 12, 2018

Guinness Stout Brownies with Bailey's Irish Cream Cheese Frosting

 I first got this idea several months ago when I was out with my Thursday Night Quizzo gang. Our fabulous friend (who always takes care of us) Carissa, brought us a little taste and I immediately said "oooo I have to make these!" So I looked at several different recipes, and this is where I landed! The brownie recipe is from a blog called LifeLoveandSugar, and the frosting recipe is from a blog called Family Fresh Meals. (Actually, FFM added 4-6 tbs of Bailey's to her frosting, but I just went with 3, otherwise it might not have set up the way I wanted, but you do you!) 
 When I made them for friends, we quickly realized that you can't eat just one. I'm not even kidding. They're so rich and chocolatey, and the frosting is just SO good, you suddenly find yourself justifying why you absolutely DESERVE another one! I'm not exactly sure what kind of sorcery this is, but I'm certainly not gonna argue. They're just that good! In fact, I would go so far as to say they are some of the best brownies I have ever made. And you KNOW I've made literally hundreds, possibly even thousands of brownies. So that's really saying something! You should probably stop what you're doing and make TWO batches of them, like right now! You'll be glad you did!

1/4 cup vegetable oil
3/4 cup Guinness Stout beer
2 cups sugar
1/2 tsp vanilla extract
1/4 cup salted butter, melted and cooled
2 eggs
1 cup flour
2/3 cup Hershey's unsweetened cocoa 

Heat oven to 350ºF. 
Grease a 9x9 square baking pan and line it with parchment paper. Set aside. Mix together the oil, Guinness, sugar and vanilla extract in a large bowl. Add butter and mix until well combined. Add eggs and mix until well combined. Combine flour and cocoa in another medium sized bowl. Slowly add dry ingredients to the egg mixture until well combined. Pour the batter into the pan and spread evenly. Bake for 35-38 minutes, or until a toothpick comes out with a few crumbs. Allow brownies to cool completely before frosting.

Bailey's Irish Cream Cheese Icing:
1 8oz pkg cream cheese
1/4 lb (1 stick) salted butter
2 cups powdered sugar
3 tbs Bailey's Irish Cream

Whip the butter and cream cheese until creamy and well blended. Turn your mixer to its lowest setting, and slowly add the sugar until it's well incorporated. Add Irish cream. Turn your mixer back up to high and whip everything until light and fluffy. 

-Yes, I know I piled the cream cheese frosting HIGH on top of the brownies so that the frosting is nearly as thick as the brownie. I'm not seeing this as a bad thing.
-I've discovered that one bottle of beer is exactly enough for two batches. Just sayin!
-And I know I've given this tip about a million times, but it's worth repeating every time:
When you line the pan with parchment, cut it a little longer than the pan so you have a little extra hanging over the edges. Then after you've cooled, frosted, and chilled your brownies, you can use the parchment as a sling to lift the whole batch out of the pan. Now you're able to make perfectly perfect cuts using a large knife. (Chrissy, bring me the big knife!) Your brownies will be much prettier, and you won't ruin your pan!
-Since you bake the batch in a square pan, I find it easiest to cut it in half in both directions, making 4 quadrants. Then do the same thing to each quadrant. You'll wind up with 16 perfectly square brownies.

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