Oktoberfest Brownies

Hallo, and guten tag! Don't these brownies look wunderbar?
I think so. It's Oktoberfest, and I'm celebrating my German heritage. No, I wasn't raised on sauerkraut, spaetzle, or leberwurst, but there's been a few beers in my home. I think my family and I even went to a German festival one time. The only thing I can remember was hitting my head on a side-mirror of a car in the parking lot.

I love cooking with beer; it's great in marinades and sauces. I saw this brand of Oktoberfest beer by Schlafly, which is out of St. Louis, and I knew I had to use it for something. Oktoberfest is a malty, full-bodied, deep reddish-amber lager. Traditionally brewed in March for the Oktoberfest in the fall, this style is also known as Märzen.
There are recipes for beer cakes and other baked goods, so I figured brownies would work just fine. If you have any doubt about this recipe, well think again. THESE ARE AMAZING! They have a deep and complex flavor. You can't taste the beer at all. They're very soft and fudgy, and just slightly cakey. The ganache is what makes it, in my opinion.
It's Oktoberfest! So celebrate- Auf Wiedersehen!

Oktoberfest Brownies (Recipe by Me)
Printable Recipe

1/2 cup unsalted butter
2/3 cup Oktober fest beer, room temp.
2 (1-oz.) squares unsweetened chocolate
1 cup all-purpose flour
1/2 cup Hershey's Dark unsweetened cocoa powder
1/2 teaspoon salt (scant)
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract

Ganache:
1/4 cup heavy cream
1/2 tablespoon unsalted butter
1/4 teaspoon vanilla extract
2/3 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line an 8x8-inch square baking pan with foil, and spray foil with non-stick cooking spray.

Melt the butter in a small saucepan over medium heat. Cook the butter, stirring freguently, for 6-8 minutes, or unti light golden brown. Stir in beer and heat for 1 minute. Remove pan from heat, add unsweetened chocolate, and set aside to allow the chocolate to melt. When melted, stir until well combined.

In a medium-sized bowl, sift together flour, cocoa powder, and salt.
In a large bowl, combine sugars, egg, and vanilla, and beat together, using an electric mixer on high speed, for 2 minutes.
Reduce mixer speed to low, and gradually add melted butter mixture, and beat 1 additional minute. Gradually beat in flour, until just combined.

Spread batter into pan, and bake at 350 degrees F, for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Cool on a wire rack, or do what I did: Cool pan in an ice-water bath; when cool, freeze the pan for an hour or two in the freezer. I think this process gives brownies a better texture.

To make the ganache, heat the cream and butter in a small saucepan over medium heat, until hot, but not boiling. Remove pan from heat and stir in vanilla and chocolate chips, until well combined and smooth. Pour the ganache over the top of the cooled brownies. Freeze or chill, until set, before slicing.

Yield: 12 brownies