Stout Fudge Brownies (Beer Brownies)with Irish Cream Buttercream

Brownies

1. Preheat oven to 350° and line an 8x8 baking pan with parchment paper (or foil) leaving a couple inches of overhang. Spray with a little cooking oil, set aside.
2. Add the stout (beer) to a small saucepan and bring to a boil, reduce heat to a simmer. Simmer until reduced to about 1/4 cup (my favorite small liquid measure cup). It'll take about 5 minutes -- don't walk away, you don't want it to burn. Swirl occasionally. When reduced, set aside to cool.
3. In a medium saucepan, bring 1-2 inch of water to simmer, fit a heatproof bowl on the top of saucepan (these Pyrex bowls work the best in my experience). Cut butter into (roughly) 1" chunks; add to the heatproof bowl, toss your chocolate chips on top of the butter; carefully set the bowl over the simmering water (making sure the water doesn't actually touch the bottom of the bowl). Stir occasionally until the mixture is melted and smooth.
4. Carefully transfer the melted chocolate mixture to a mixing bowl and allow to cool for 5-10 minutes, you want it warm, not hot. To test, stick your knuckle in the mixture. Add all-natural cane sugar, vanilla, and sea salt to the chocolate mixture and stir to combine. Pour in stout reduction and mix to combine.
5. Crack eggs into a small bowl (I love these), add eggs to batter, one at a time. Mixing well after each addition, until combined.Add in all-purpose flour and fold gently until flour is no longer visible. Pour batter into prepared pan, smoothing batter.
6. Bake 40-55 minutes (check at 35-40) until toothpick inserted comes out clean or with a few crumbs. If using a dark or glass pan, reduce your oven temperature to 325°.
7. Transfer brownies to cooling rack and allow to cool completely. If you need to hurry the cooling process, allow to cool on cooling rack for 20-30 minutes, then transfer to freezer for 30 minutes. Once completely cool, use the parchment or foil and remove to a cutting board.

Irish Cream Buttercream

1. Add softened butter to bowl of a stand mixer (or hand mixer) fitted with a paddle or whisk attachment. Beat on medium-high speed for 2-3 minutes, until light and fluffy. With mixer on low or stir, slowly add your powdered sugar, if you have a pouring shield* attach before adding sugar. Beat on low speed until mixed into butter, then increase speed to medium-high and beat for 1 minute, scrape down sides.
2. Add in sea salt, vanilla and Irish Cream or Bourbon Cream (substitute with heavy cream, milk or half and half and try a teaspoon of espresso powder), beating on low speed until combined, then increase speed to high and beat until light and fluffy, about 3-4 minutes, stop and scrape down sides once or twice.
3. Spread Irish Cream buttercream evenly over cooled brownies, sprinkle with a little flaky sea salt, this is my very favorite brand! If you haven't tried flaky sea salt on your baked goods, like these Chewy Chocolate Chip Cookies or Triple Chip Pudding Cookies you are missing out! Cut into bars, serve with a cold glass of milk or your favorite stout!