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Dead Irish Poet Beer Brownies

March 6, 2021 3:28 pm

Who says beer and brownies don’t go together. No really, who? because they need to try these.

Adapted from Twin Cities Live, Drew’s Beer Brownies

Brownie Ingredients

12 ounces FINNEGANS Dead Irish Poet

2 eggs

2/3 cup butter- room temp (Millerville Butter – Sweet Cream)

Pillsbury Chocolate Fudge Brownie Mix, 18.4 oz

½ cup Chocolate Chips – cut up (Ghiradelli 60% CACAO Bittersweet Chocolate) 

 

Frosting

½ cup butter, softened to room temperature (Millerville Butter-Sweet Cream))

2 cups powdered sugar

2-3 Tablespoons reduced FINNEGANS Dead Irish Poet

½ teaspoon vanilla extract

¼ tsp salt

 

Instructions

Step 1:  In small saucepan, bring the beer to a boil over medium-high heat.  Once boiling,

reduce to medium heat and allow to summer until reduced down to 2/3 cup, about 20-22 minutes.

Set aside to cool for at least 10 minutes.  You will use ½ cup in the brownies and the rest in the frosting

 

Step 2:  Preheat the oven to 350 degrees F and grease a 13×9” pan or line with parchment.

Mix dry and wet brownie ingredients.

Pour into pan, then sprinkle chocolate chips over top of batter.

Bake 30 minutes

 

Step 3:  Frosting:  Beat the butter on high speed until completely smooth and creamy.  Add the powdered sugar, beating on low at first then increasing to high speed.  Once creamy, beat in 2 T. reduced beer, vanilla extract and salt.

Frost cooled brownies.

 

Variation:  Soften Natural Crunch Peanut Butter in double boiler and lay dollops of softened peanut

butter on top of batter before baking, maybe swirl in with table knife if you want.

 

Note:  Brownies freeze well, easier to cut if partially frozen or refrigerator temp.

 

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