I’ve got a treat for you all today: BEER BROWNIES.
Yes, like brownies, with beer in them. And on them, because beer frosting. BEER FROSTING, GUYS. BEER. FROSTING.
They come from the genius mind of my dear blogging friend Christina Lane, who just released a new cookbook, Sweet and Simple: Dessert For Two.
For those of you who are unfamiliar, Christina’s blog is all about small-batch desserts. It’s genius. Like, if she didn’t have a baking blog on small desserts, I’d totally make a baking blog on small desserts.
Christina and I became blogging friends years ago when we instantly connected over our love of, naturally, baked goods. So when she asked me to share a recipe from her new cookbook, I instantly said yes!
Choosing what to make was the hard part. The cookbook is filled with half-batch cookies, bars made in loaf pans, and tiny cakes. Swoon! But as soon as I saw her recipe for Beer Brownies, I knew I had to make ’em.
The night I made these babies I messaged Christina, saying “K I’m kind of annoyed with how good your beer brownies are.” Which is saying a lot, because as we all know I am a self-proclaimed brownie connoisseur. But it’s the damn truth: these brownies are insane!
The beer frosting is really what got me. It’s so unique. It’s weird because it has that slightly fermented taste which I understand doesn’t sound very appealing, but put on top of the brownies is a perfect compliment to their rich sweetness.
I topped my brownies with mini chocolate chips for an extra crunch, but they’re just as good without them. And if you’re looking for an even quicker version of these babies, you could omit the frosting all together. But like I wouldn’t recommend it because it’s that good.
Let’s give a huge round of applause to Christina on such a fantastic accomplishment. You go, girl!
Christina’s book, Sweet and Simple: Dessert for Two, is available to buy here.
- 1 cup dark beer (such as stout)
- 8 tablespoons unsalted butter
- ½ cup + 1 tablespoon unsweetened cocoa powder
- 1 cup + 2 tablespoons granulated sugar
- 2 ounces unsweetened chocolate, chopped
- 1 large egg white
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ½ cup all-purpose flour
- 6 tablespoons unsalted buter, softened
- 1 cup powdered sugar
- Add the beer to a small saucepan and boil until it reduces to ⅓ cup. It will take about 20 minutes. Keep an eye on it to prevent it from boiling over.
- Preheat the oven to 325°F and line a loaf pan with parchment paper.
- In a microwave-safe bowl, combine the butter, cocoa powder, sugar, and unsweetened chocolate. Microwave on full powder for 30 seconds. Stir, then microwave for another 30 seconds. Let the mixture cool for 1 minute.
- Stir in 4 tablespoons of the beer concentrate, the egg white, vanilla, and salt.
- Finally, mix in the flour and stir for 50 strokes to incorporate and activate the gluten in the flour.
- Pour the mixture into the loaf pan and bake for 40-45 minutes. It's done when the surface is dry and an inserted toothpick has only moist crumbs sticking to it. Let cool.
- Once the brownies are cool, make the frosting. Beat together the softened butter and powdered sugar until combined. Beat in the remaining beer concentrate (1 tablespoon).
- Frost the brownies and serve.