Guinness-Vanilla Bean Frosted Mocha Brownies

I posted these brownies last summer, but you know what? You need them for St. Patrick's Day.
NEED THEM. 

Here they are again, with plenty of time for you to get your Irish on...

These brownies have been rattling around in my head for a while now. Beer + brownies ...what took me so long?!? And y'all know that I LOVE A BROWNIE RECIPE. 

Since Guinness has those lovely coffee notes, I decided to go for mocha brownies. The result? A rich, fudgy, espresso-spiked brownie slathered with a thick layer of luscious vanilla and Guinness frosting. The beer in the frosting smells divine and tastes even better.

If only I could order a pint of Guinness frosting at our local watering hole!

Feel free to use any dark beer here...stout, porter, bock...just maybe not Bud Light Lime. 

To make the brownies, you'll mix everything right in a saucepan; I love that. Maybe that's why I love making brownies so much.

{please do not lick screen.}

Once they cool, you'll whip up the frosting. (You won't need all of it, so have a spoon ready for eating the remainder. I won't tell.)

Slather those brownies and pop them in the fridge to set up. I like these brownies served cold, right out of the fridge. (Maybe it's the beer?)

Guinness-Vanilla Bean Frosted Mocha Brownies
{makes 24 brownies}

for the brownies:
3/4 cup unsalted butter
1 cup packed light brown sugar
1 cup granulated sugar
1 cup Dutch-process cocoa powder
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 TBSP vanilla extract
1 TBSP espresso powder
4 eggs
1 cup unbleached, all-purpose flour

for the frosting:
1 cup unsalted butter, room temperature
2 pounds powdered sugar
1/2 cup (settled and not foamy) Guinness
2 teaspoons vanilla bean paste
2 pinches fine sea salt

Grease a 9x13" pan. Preheat oven to 325.

In a medium saucepan, melt the butter over medium-low heat. Once melted, stir in the sugars. Stir and heat until the sugar is hot, but not boiling, just another couple of minutes.

Remove the pan from the heat and stir in the cocoa powder, salt, and baking powder. Combine the vanilla and espresso powder, then add to the batter. Whisk in the eggs one at a time. Stir in the flour.

Spread the batter into the prepared pan. Bake for 28-30 minutes, or until done. Place on a wire rack to cool.

Make the frosting:
Cream the butter until smooth. Sift in the sugar, add the beer, vanilla bean paste, and sea salt. Mix on low until combined, then increase the mixer speed to medium-high and beat for a few minutes until smooth and thick.

Spread 2/3rds of the frosting onto the cooled brownies. Refrigerate for at least one hour before cutting. Using a bench scraper makes for the easiest cutting.

Serve cold. With or without a Guinness. ♥

*this recipe and post were originally posted on 6-9-16.