Guinness Pub Brownies
Talk about total indulgence…these DAIRY-FREE Guinness Pub Brownies have all the wonderful textures and delicious flavors to make your taste buds cheer with excitement! A pretzel crust, a soft cake-like chocolate brownie made with Guinness stout topped off with a creamy dairy-free chocolate fudge frosting. Three layers of sweet and salty deliciousness will make you feel like you found a pot of delicious gold at the end of a rainbow. 
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Pretzel Crust Ingredients:
- 2 cups mini pretzels
- 1/4 cup light brown sugar, packed
- 1/3 cup plant butter, melted
Brownie Ingredients:
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 4 tbsp plant butter
- 1/2 cup semi-sweet chocolate chips, dairy-free
- 1/4 cup creamy peanut butter
- 1/2 cup Guinness stout
- 1/4 tsp Nature’s Flavors dulce de leche flavor concentrate
- 2 large eggs
- 1/2 cup light brown sugar, packed
Fudge Frosting Ingredients:
- 1/4 cup canned coconut milk, full fat
- 3/4 cup semi-sweet chocolate chips, dairy-free
- 1/4 cup Guinness stout
- 1 tsp creamy peanut butter
- 1/4 cup powdered sugar
- 1/4 tsp Nature’s Flavors dulce de leche flavor concentrate
- Optional: extra pretzels for garnish (nine)
Instructions:
Preheat oven to 350℉ / 176℃ and line an 8x8 baking pan with parchment paper and spray with non-stick cooking spray.
Add all crust ingredients to a food processor or blender. Pulse until big sticky crumbs and well combined.
Transfer pretzel mixture into the prepared pan and spread and press evenly to form a crust. Bake in preheated oven for 10 minutes, then remove and let cool while you start on the brownie batter.
In a small bowl, whisk together the flour and salt, then set aside.
In a double boiler (or as you can see in photo, I used a pot over top of another pot filled with one inch of simmering water) add butter, chocolate, peanut butter and dulce de leche flavoring.
Stirring frequently, melt until smooth then remove from heat and let cool.
In a large bowl, beat eggs and sugar on medium-high until light-colored and thickened, about one minute.
Add stout and chocolate mixture and mix on low for 30 seconds.
Add flour mixture and gently fold in with a large spoon until just blended with no dry mix. (Do not overmix)
Pour brownie batter over top of pretzel crust and bake at 350℉ for 33-36 minutes or until moist crumbs on toothpick when checked. (I usually go by taking it out just before the middle rises to be level with the outside.)
Let cool completely on rack while making the chocolate fudge frosting.
NOTE: You may have noticed that there are no leavening agents used in this recipe (like baking soda or powder.) The Guinness stout works wonderfully as a natural leavening agent, and it rises to a cake-like brownie.
Next, all frosting ingredients to a double-boiler or pot over simmering water (as shown) and stir until melted and creamy, about 5 minutes.
Remove from heat, then let cool for 5 minutes.
Pour frosting mixture over top of cooled brownies and let sit for one hour. You may also speed the process by placing in fridge to set quicker.
NOTE: It will set to a soft and creamy fudge-like consistency.
You may choose to garnish your brownies with a single pretzel on top of each one.
I placed my pretzels on top halfway through setting time, but not crucial when because frosting should be soft enough to add whenever you like.
After frosting is set, lift brownies out of pan using the edges of the parchment paper and set on a hard surface or cutting board to cut.
Makes nine big squares or sixteen mini-squares. Make sure when you slice, you cut through the pretzel crust (you should hear a slight crunch.)
This triple-layered brownie is a full-on indulgent treat filled with exciting flavors and textures that embody the “pub” experience.
Pairs well with stout…but also great with milk or coffee.
NOTE: Store in a tight sealed container for up to three days at room temperature or one week if refrigerated…but I bet they won’t last that long!
Guinness Pub Brownies
Recipe details
- 9 huge squares
- Prep time: 15 Minutes Cook time: 42 Minutes Total time: 57 min
Comments
Share your thoughts, or ask a question!
The amt of salt is 1/4 of a what? A tablespoon? A teaspoon?