I made a few Irishy things around St. Patrick’s Day, but these Splash O’Stout Brownies can be enjoyed any time of the year! This splash O’Stout brownies with salted caramel sauce recipe is super easy to make.
We have a local shop in Fredericksburg called Olde Towne Butcher. They have a variety of local goods and craft beer. I stopped there today and picked up a curious-looking beer: Local Option (brand) Morning Wood Oak Aged Coffee Amber Ale.
These Splash O’Stout Brownies with Salted Caramel Sauce have a light, cakey texture that go well with some almond milk…or a beer!
The salted caramel sauce recipe comes from a fantastic blog called Against All Grain. Danielle uses whole ingredients to make delicious foods; many of her desserts are vegan.
Splash O’Stout Brownies with Salted Caramel SauceCourse: Uncategorized
1 c. organic whole wheat pastry flour, like Bob’s Red Mill
1⁄2 c. carob powder, like Chatfield’s, or unsweetened cocoa powder
2 tsp. ground flaxseed
1⁄2 tsp. baking powder
Pinch of sea salt
1/3 c. pure maple syrup
1/3 c. stout or other dark beer
1⁄2 c. coconut oil, melted
- For the caramel sauce:
Adapted from Against All Grain
1⁄2 c. maple syrup
1 T. organic non-hydrogenated vegetable shortening, like Spectrum
1⁄2 c. almond milk, or other type of non-dairy milk
1⁄2 tsp. sea salt
splash of stout
- For the brownies:
- Preheat the oven to 350°. Grease an 8×8 oven-safe pan with coconut oil.
- In a small bowl, combine the flour, carob powder, flaxseed, salt, and baking powder. Set aside.
- In a large mixing bowl, mix the syrup, coconut oil, and stout. Slowly add the dry ingredients to the mixing bowl.
- Scrape the mixture into the pan; it will be thick and pasty. Flatten it out with a spatula.
- Bake the brownies for about 20 minutes. Insert a toothpick to see if it comes out clean. If so, place the pan on a cooling rack and let them cool completely.
- This recipe yields about 9 large brownies.
- For the caramel sauce:
- Bring the syrup to a low boil in a deep saucepan over medium-high heat. Simmer on medium heat for 5 to 7 minutes, swirling the pan occasionally to ensure even browning.
- Remove from heat and carefully whisk in the shortening, milk, and salt. Return to heat and continue cooking for 15 minutes. As you remove it from the heat, add your splash of stout while continuing to whisk the caramel. Cool to room temperature.
- If the caramel hardens too much, put it back on the stove under low heat. It will soften up.
- Drizzle the salted caramel sauce over the brownies. Sprinkle with a bit of coarse sea salt, if desired