As a child, St. Patrick’s Day was always a source of stress for me because green was not a color that I incorporated much into my wardrobe. So whenever that day rolled around, I was always frantically searching through my closet for anything with a hint of green to avoid getting pinched at school. In retrospect, it probably would have been less stressful for me to just deal with the pinching than to try to find something to wear. But you know how it is – everything seems like a way bigger deal than it actually is when you’re a kid.
Adapted from The Little Epicurean
- 6 tbsp unsalted butter
- 8 oz. semi-sweet chocolate, roughly chopped
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 1 1/4 cup Guinness
- 1/2 cup mini chocolate chips
- Preheat oven to 350F. Line and grease a 9×13″ with aluminum foil.
- In a large saucepan, melt butter and chocolate over medium-low heat. Once melted, add in sugars and stir to combine. Remove from heat.
- Once mixture has cooled enough, add eggs one at a time, making sure each egg is incorporated before adding the next.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Alternate adding the flour mixture and the beer to the batter, starting and ending with the flour. Fold in chocolate chips.
- Pour into prepared pan and baked for 30 minutes until toothpick inserted in the center comes out clean. Let cool completely.
Baileys Butterscotch Fudge
- 1/2 cup unsalted butter
- 1 cup brown sugar
- Pinch of salt
- 2 cups confectioner’s sugar
- 2 tbsp Baileys Irish Cream
- 2 tbsp half-and-half
- In a medium saucepan, combine butter and sugar. Heat over medium-high heat until mixture starts to boil. Let simmer for 1-2 minutes, then remove from heat and stir in salt.
- In a separate bowl, mix together confectioner’s sugar, Baileys, and half-and-half. Mixture will form a thick paste. Slowly add the melted butter and sugar and mix together until well combined.
- Spread over cooled brownies and let set before cutting.
There’s no green in these either, but they are so worth getting pinched for. You’ve got a Guinness brownie frosted with a decadent Baileys butterscotch fudge and topped with a crunch pretzel for the perfect combination of salty and sweet. I mean, come on. Quick note – if you add the pretzels (which you totally should), make sure you don’t do it until the day you serve them since they’ll get stale pretty quickly. I made the fudge and frosted the brownies the night before, and then added the pretzels the morning of, which was kind of tricky because the fudge got firm enough that the pretzels didn’t really stick. But it’s better to have crunchy pretzels that fall off than soggy, stale pretzels that stay on. The more you know.
This is one of those recipes that was so good and so easy that it made me wonder why I don’t bake brownies more often. By which I mean, all the damn time. There’s no chilling the batter or letting it rest, none of that tedious scooping you have to do for cookies or cupcakes, just mix and pour into a pan and BAM, BROWNIES. Hear that, cookies and cupcakes? That’s the sound of me being over you. Except not at all, I was just kidding, sorry please don’t ever leave me.
The point is there is no good reason not to make these. Literally zero reason. Make these for a birthday, for every single holiday (even the ones that aren’t federal holidays, like Earth Day), for a random Tuesday after a rough day at work. Just make them. Your tastebuds – and anyone you choose to share them with – will thank you.