Stout Caramel Brownies
Minutes Prep time: 30
Minutes Total time: 90
Servings: 16
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 90
Servings: 16
Difficulty: Intermediate
BROWNIES:
PAM® Original No-Stick Cooking Spray
1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
2/3 cup vegetable oil
2 eggs
3 tablespoons chocolate stout beer
BEER CARAMEL SAUCE:
1 cup chocolate stout beer
1-1/2 cups firmly packed brown sugar
1/4 cup unsalted butter
1 cup heavy (whipping) cream
1 teaspoon vanilla
1/2 teaspoon sea salt
vanilla ice cream and Reddi-wip®, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 32 mg | 3% |
Carbohydrate | 47 g | 16% |
Cholesterol | 48 mg | 16% |
Total Fat | 22 g | 34% |
Iron | 1 mg | 6% |
Calories | 395 kcal | 20% |
Sodium | 168 mg | 7% |
Protein | 3 g | 6% |
Saturated Fat | 8 g | 38% |
Sugars | 37 g | 4% |
Vitamin C | 0 |
BROWNIES: Preheat oven to 325°F. Spray bottom of 8x8-inch pan with cooking spray.
Stir together brownie mix, oil, eggs and 3 tablespoons beer in large bowl until well blended, about 50 strokes. Pour into pan. Bake 42 to 47 minutes, until toothpick inserted 1-inch from edge of pan comes out clean. Cool on wire rack.
CARAMEL: While brownies are baking, pour remaining 1 cup beer into medium saucepan (3 to 4 quarts) and bring to a boil over medium heat. Boil beer 5 minutes. Whisk in brown sugar and butter and continue to boil 15 minutes, until it starts to thicken, whisking occasionally.
Remove pan from heat and carefully whisk in heavy cream. Return pan to medium heat and boil caramel 5 minutes more. Pour caramel into a heat-proof bowl and whisk in vanilla and salt. Caramel will be very thin and thicken as it cools.
To cool caramel quickly. Fill a large bowl with ice and put the smaller bowl on the ice. Whisk caramel occasionally to help it cool. Cut cooled brownies into squares and top with vanilla ice cream, if desired. Pour caramel sauce over brownies and top with Reddi-wip®!
Stout Caramel Brownies