Guinness Pub Brownies

Dairy-Free

(*Discloser: This is a sponsored post and I received from product from Nature’s Flavors; However, all opinions are my own. Thanks for supporting the brands that keep Inspiration Apron running!)

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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 cake-like chocolate brownie made with Guinness stout topped off with a creamy dairy-free chocolate fudge frosting. Also, these decadent brownies have a sneaky secret add-in that adds a caramel-like cream flavor: Nature’s Flavors dulce de leche flavor concentrate. It’s added in the brownie and the frosting for a palate pleasing round-off to blend with the Guinness and chocolate flavors for an exceptional flavor experience.

Visit Nature’s Flavors to find the dulce de leche Flavor Concentrate. Their products are all-natural and made in the USA by a family owned and operated business of over 40 years.

This organic dulce de leche Flavor Concentrate is vegan, kosher, and gluten-free. It has such a delightful scent and flavor that can add a creamy sweetness to any dessert, drink or baked goods.

Let’s begin!

Ingredients:

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)

How to make triple layer pretzel brownies

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 mixture becomes 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.

Add 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 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. 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!

Enjoy!

💜Julie

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dessert

American

Yield: 9

Author: Julie Butler

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Guinness Pub Pretzel Brownies

These dairy-free Guinness pub pretzel brownies have all the wonderful textures and delicious flavors to make your taste buds cheer with excitement! A pretzel crust, a cake-like chocolate brownie made with Guinness stout topped off with a creamy dairy-free chocolate fudge frosting.

Prep time: 15 MinCook time: 42 MinInactive time: 1 H & 5 MTotal time: 2 H & 2 M

Ingredients

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

To prepare the crust:

1. Preheat oven to 350℉ / 176℃ and line an 8x8 baking pan with parchment paper and spray with non-stick cooking spray.
2. Add all crust ingredients to a food processor or blender.
3. Pulse until big sticky crumbs and well combined.
4. Transfer pretzel mixture into the prepared pan and spread and press evenly to form a crust.
5. Bake in preheated oven for 10 minutes, then remove and let cool while you start on the brownie batter.

For Brownie Layer

1. In a small bowl, whisk together the flour and salt, then set aside.
2. 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.
3. Stirring frequently, melt until smooth then remove from heat and let cool.
4. In a large bowl, beat eggs and sugar on medium-high until light-colored and thickened, about one minute.
5. Add stout and chocolate mixture and mix on low for 30 seconds.
6. Add flour mixture and gently fold in with a large spoon until just blended with no dry mix. (Do not overmix)
7. 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.)
8. Let cool completely on rack while making the chocolate fudge frosting.

For the Fudge Frosting

1. Add all frosting ingredient to a double-boiler or pot over simmering water (as shown) and stir until melted and creamy, about 5 minutes.
2. Remove from heat, then let cool for 5 minutes.
3. 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 consistency.
4. 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.
5. 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 into nine big squares or sixteen small squares.

Notes

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.

NOTE: This triple-layered brownie has more of a softer cake-like texture.

NOTE: Brownies can be safely stored in a tight sealed container at room temperature for up to 3 days or one week if refrigerated.

Recommended Products

Nature's Flavors dulce de leche Flavor Concentrate

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*Discloser: This is a sponsored post; however, all opinions are my own.