Turn Your Favorite Beers Into a Boozy Sweet Treat

Give brownies and blondies a delicious, boozy twist with a splash (or two!) of your favorite brews.

By: Heather Baird
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Photo by: Heather Baird

Heather Baird

Pale Ale Blondies Recipe

Pale ale imparts flavors of citrus, malt and caramel when used as ingredient in our favorite chewy blondies recipe. These flavors have a natural affinity for the heaping helping of brown sugar in the batter. Lager, which is slightly sweeter than ale, can be used in place of the ale in this recipe.
Yields about 12 servings

Photo by: Heather Baird

Heather Baird

Blondies Ingredients:

1/2 cup unsalted butter, cubed
2 ounces white chocolate, finely chopped
1-1/4 cups dark brown sugar, lightly packed
1/2 teaspoon salt
1 egg
1/2 cup pale ale
1-1/2 cups all-purpose flour

Pale Ale Whipped Cream Ingredients:

1/2 cup pale ale
1 cup heavy whipping cream
2 tablespoons sugar
1/4 cup prepared caramel sauce

Blondies Instructions:

Preheat the oven to 350°F. Coat an 8x8-inch square baking pan with cooking spray. 

Place the butter and white chocolate in a large saucepan. Cook over medium heat until the chocolate and butter are melted. Stir together until smooth. Remove the saucepan from the heat.

Mix in the brown sugar and salt. Beat in the egg and ale. Finally, add the flour and stir again until a thick batter is formed. 

Spoon the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick tester comes out clean. Allow the blondies to cool in the pan. 

Pale Ale Whipped Cream Instructions:

In a small saucepan, cook the ale over medium-high heat until reduced to 1 tablespoon (about 15 minutes). Set aside and let cool completely.

In the bowl of an electric mixer, beat the heavy whipping cream until it starts to thicken. Add the sugar and cooled 1 tablespoon ale reduction. Beat until stiff peaks form. 

Turn the blondies out onto a serving platter and spread the whipped cream on top. Drizzle with the prepared caramel sauce. Slice into squares and serve immediately.

Store leftovers loosely covered with plastic wrap in the refrigerator. Serve blondies at room temperature.

Stout Brownies Recipe

Stout beer adds subtle malt and hops flavor to fudgy dark chocolate brownies. Use your favorite stout beer in this recipe or try chocolate stout for the richest flavor possible.
Yield: About 12 servings

Photo by: Heather Baird

Heather Baird

Brownie Ingredients:

1/2 cup unsalted butter, cubed
2 ounces unsweet chocolate, finely chopped
1/2 cup dark unsweet cocoa powder
1-1/4 cups granulated sugar
1/2 teaspoon salt
1 egg
1/2 cup stout beer
1 cup all-purpose flour

Stout Whipped Cream Ingredients:

1/2 cup stout beer
1 cup heavy whipping cream
2 tablespoons sugar
1/4 cup prepared hot fudge sauce

Brownie Instructions:

Preheat the oven to 350°F. Coat an 8x8-inch square baking pan with cooking spray. 

Place the butter and chocolate in a large saucepan. Cook over medium heat until the chocolate and butter are melted.  Stir together until smooth. Remove saucepan from the heat.

Add the cocoa, sugar and salt; mix until a thick consistent batter is formed. Beat in the egg and beer. Finally, add the flour and stir again until combined. 

Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick tester comes out clean. Allow the brownies to cool in the pan. 

Stout Whipped Cream Instructions:

In a small saucepan, cook the stout beer over medium-high heat until reduced to 1 tablespoon (about 15 minutes). Set aside and let cool completely.

In the bowl of an electric mixer, beat the heavy whipping cream until it starts to thicken. Add the sugar and cooled 1 tablespoon stout reduction. Beat until stiff peaks form. 

Turn the brownies out onto a serving platter and spread the whipped cream on top. Drizzle with hot fudge sauce. Slice into squares and serve immediately.

Store leftover brownies loosely covered with plastic wrap in the refrigerator. Serve brownies at room temperature.

Photo by: Heather Baird

Heather Baird

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