Top of the mornin’ to you! These Dark Chocolate Porter Brownies are the perfect decadent boozy dessert to get your St. Patrick’s Day on with!
Don’t ask me how, but St. Patrick’s Day is this weekend (what?!). It seems like we had the January that never ended, then February and March just flew by.
If you’ve been caught off guard by the sudden creep of this debaucherous holiday, you’re not alone. To celebrate the occasion, I made these rich and chocolatey beer-infused brownies that are perfect for noshing this weekend — or any weekend as a matter of fact.
But, I didn’t use just any beer for these bad boys, I reduced Yuengling Black & Tan until it was thick and syrupy, then folded it into the rest of my ingredients. Hubba hubba.
I thought this beer, in particular, would be perfect for St. Patrick’s day and this recipe because of its deep rich flavor. Yuengling Black & Tan is modeled after a traditional English Half & Half.
If you’ve ever ordered a black & tan at a bar, you’ve probably seen the bartender skillfully layer two different beers to get a perfect balance.
The Yuengling Black & Tan combines 60% of their Dark Brewed Porter and 40% of their Premium Beer to create a brew that is rich and dark in color with hints of caramel and coffee from the dark roasted malts.
Now, tell me that doesn’t sound like it would be amazing in a chocolate brownie.
If you didn’t know, Yuengling is America’s oldest brewery, dating back to 1829. Now, after much begging from the good folks of our state, Yuengling is FINALLY being distributed in Kentucky!
You’ll now be able to find the Black & Tan that I used today, the Traditional Lager, and the Light Lager (my mom’s all-time favorite beer) in various stores. To find out exactly where — visit their store locator!
Top of the mornin' to you! These Dark Chocolate Porter Brownies are the perfect decadent boozy dessert to get your St. Patrick's Day on with!
- 1 cup Yuengling Black & Tan
- ½ cup melted butter
- 1 ¼ cup sugar
- ¾ cup unsweetened cocoa powder
- 1 tsp espresso powder
- ½ tsp salt
- 2 large eggs
- ¾ cup all-purpose flour
- Sea salt, for finishing
Preheat oven to 325º.
Add the beer to a small saucepan and boil until it reduces to 1/2 cup, about 20 minutes.
Add melted butter, sugar, cocoa powder, espresso powder, and salt to the bowl. Stir to combine.
Add the eggs and beer concentrate, stir until well combined.
Add flour and stir until just combined.
Pour into an 8X8 baking dish that has been greased.
Bake at 325º for 32-35 minutes or until the top is slightly firm to the touch. Top with a sprinkle of sea salt (if desired), and allow the brownies to cool completely before slicing.