Chocolate Stout Brownies

Servings: 12

Total time: 55 Minutes

INGREDIENTS

For brownies:
1 cup unsalted butter, cut into tablespoons
8 ounces dark chocolate, chopped
1 ¾ cups granulated sugar
¼ cup packed brown sugar
4 large eggs
1 teaspoon pure vanilla extract
½ cup Guinness stout beer
1 cup (120g) all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon Diamond Crystal® Baking Salt
For frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
¼ teaspoon Diamond Crystal® Baking Salt
6-8 tablespoons Irish cream liqueur
1 teaspoon pure vanilla extract

DIRECTIONS

Preheat oven to 350°F. Line a standard 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
Melt butter and dark chocolate together in heatproof bowl set over gently simmering water, stirring until completely smooth. Set aside.
Whisk together granulated sugar, brown sugar and eggs in a large bowl until smooth. Stir in vanilla and stout until combined.
Gradually add melted chocolate mixture, stirring until smooth.
Sift in flour, cocoa powder and baking salt and fold in gently until just combined.
Transfer batter evenly into prepared pan. Bake until toothpick inserted into center comes out mostly clean or with a few crumbs, about 25-30 minutes. Let brownies cool completely in their pan.
Meanwhile, beat butter in large bowl until fluffy, about 3-5 minutes. Gradually sift in powdered sugar until smooth. Stir in baking salt until smooth. Add in vanilla and Irish creme liquor until desired consistency is reached.
Spread frosting evenly over completely cooled brownies. Slice and serve. Happy St. Patrick's Day!