Guinness Brownies

Brownies

12T melted butter cooled slightly

2T buttermilk powder

4 large eggs

2T real vanilla extract

1/2c Guinness Stout

2 cheap (not name brand) brownie mixes

1/2c Ghirardelli 60% Cacao bittersweet chips

1/2c Ghirardelli double chocolate bittersweet chips

Instructions:

1. Preheat oven to 325. Line bottom of 9x13 pan with parchment paper and spray or grease the sides of the pan
2. On low, blend butter, buttermilk powder, and vanilla.
3. Raise speed slightly and add eggs one at a time.
4. Blend in vanilla and stout. Once blended, STOP mixer
5. Add in both brownie mixes and mix 20 strokes (hand mixing) or 10 turns (mixer) until barely mixed.
6. Toss in chips and mix 20 strokes (hand mixing) or 10 turns (mixer)
7. Pour into pan and spread evenly. Bake 40-55 minutes or until the knife is ALMOST clean.
8. Start frosting around the 23-minute point
9. When brownies are ready, immediately invert and take parchment paper off. Then invert again onto cutting board.
10. Poke hole liberally with a fork. Pour hot fudge topping over brownies. Does not need refrigeration, but will freeze and thaw.

Frosting

12T Salted Butter

1/2t kosher salt

1T real vanilla extract

1/2c Irish Whiskey

1/2c Hershey Cocoa Powder

5 1/2c Powdered Sugar

Instructions:

1. Melt butter on low in a large non-stick skillet. Add salt, vanilla, whiskey, cocoa, and whiskey. Keep on heat until bubbly and thick.
2. Remove from heat and slowly add powdered sugar. Mix thoroughly
3. Add back to heat and continue to whisk until smooth and pourable (like a fudge sauce).