Go Back

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.
Print Recipe
Prep Time 15 minutes
Cook Time 42 minutes
Total Time 2 hours 2 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 2 cups mini pretzels
  • 1/4 cup light brown sugar packed
  • 1/3 cup plant butter melted
  • 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
  • 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

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

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 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.
  • Add all frosting ingredient 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 into nine big squares or sixteen small squares.
Tried this recipe?Mention @inspirationapron or tag #inspirationapron !