Stout Brownie Bites with Eggnog Frosting

I needed an excuse to start thinking about what I wanted to bake in december.  I wanted something rich and chocolately that pairs well with a darker beer.  This dessert doesn’t disappoint.  Made in smaller bites for smaller gatherings.  

Beer Stout Brownies with Eggnog Frosting
Beer Stout Brownies with Eggnog Frosting

The Beer

I used Vanilla Caves from Penrose Brewing in Geneva, IL.

 

A dark and rich imperial stout at 11.5% ABV.  Rested in bourbon barrels with hints of Madagascar Vanilla Beans.  A great sipping beer!

Beer Stout Brownies with Eggnog Frosting
Beer Stout Brownies with Eggnog Frosting
Beer Stout Brownies with Eggnog Frosting

Tips

  • Use unsweetened chocolate when melting it with the beer.  If you don’t plan on frosting them, you can use semi-sweet to sweeten it up.
  • Oil muffin tin generously and wait for brownies to cool before popping them out, Warm brownie bites will crumble.
  • If frosted, store in refrigerator for up to a week.  If not frosted, they can be stored at room temperature for 3 days.  
Beer Stout Brownies with Eggnog Frosting
Beer Stout Brownies with Eggnog Frosting

Stout Brownie Bites with Eggnog Frosting

Prep Time 25 mins
Cook Time 12 mins
Servings 48 bites

Ingredients
  

  • 3 oz unsweetened chocolate chopped
  • 3/4 cup stout beer
  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 3/4 cup all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 tsp kosher salt
  • 3 large eggs
  • 3/4 cup semi sweet chocolate chips

Eggnog Frosting

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1/4 cup eggnog
  • 1 pinch kosher salt

Instructions
 

Stout Brownie Bites

  • Preheat oven to 350°F. Grease mini muffin tins (you should make 48).
  • In a double boiler, melt chocolate and beer. Once chocolate starts to melt, add already melted butter. Once mix thoroughly, add granulated sugar until combined. Cool slightly.
  • Sift together dry ingredients in a separate bowl (flour, cocoa powder, kosher salt).
  • Once the chocolate mixture is cooled, add the eggs. Once combined, add the dry ingredients slowly. Fold in the chocolate chips.
  • Scoop batter into muffin tin. Bake 10-12 minutes. The center should be set when done.

Eggnog Frosting

  • Cream softened butter and powdered sugar. Slowly add powdered sugar as you cream it together. Once combined, add eggnog a tablespoon at a time. Add a dash of salt. Thin out if necessary. Pipe onto bites.

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