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- 12-ounce Tipsy Cow Milk Stout
- 3/4 cup (12 Tbsp; 175g) unsalted butter
- Two 4-ounce bars (226g) semi-sweet chocolate, coarsely chopped
- 1 and 1/4 cups (250g) granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon salt
- optional: 1/2 teaspoon espresso powder
- 1/2 cup (1 stick; 115g) unsalted butter, softened
- 2 cups (240g) confectioners’ sugar
- 2–3 Tablespoons reduced Milk Stout (from step 1)
- 1 teaspoon espresso powder
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Orange food colouring
- In a small saucepan, bring the Tipsy Cow to a boil over medium-high heat. Once boiling,
reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20-22
minutes. Set aside to cool for at least 10 minutes. You will use 1/2 cup in the brownies
and the rest in the frosting.
- Preheat the oven to 350°F (177°C) and grease a 9×9 inch pan or line with aluminum foil or
parchment paper, leaving an overhang on the sides to lift the finished brownies out.
- Place the butter and chopped chocolate in a large microwave-safe bowl. Melt in 30
second increments, whisking after each, until completely smooth. Whisk in the sugar and
1/2 cup of reduced Tipsy Cow until completely combined. Whisk in the eggs and vanilla
extract. Finally, whisk in the flour, salt, and espresso powder (if using). Pour/spread evenly
into prepared pan.
- Bake for 32 minutes, then test the brownies with a toothpick. Insert it into the centre of
the pan. If it comes out with wet batter, the brownies are not done. If there are only a few
moist crumbs, the brownies are done. Keep checking every 2 minutes until you have
- Remove from the oven and place on a wire rack to cool completely before frosting or
cutting into squares.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk
attachment, beat the butter on high speed until completely smooth and creamy, about
2-3 minutes. Add the confectioners’ sugar, beating on low at first then increasing to high
speed. Once creamy and combined, beat in 2 Tablespoons of reduced Tipsy Cow, the
espresso powder, vanilla extract, food colouring, and salt. Taste. Add the remaining
reduced Tipsy Cow if needed. If you want the frosting a little thinner, add a splash of milk.
- Frost cooled brownies.