Cherry Brew Brownies
10 tablespoons unsalted butter, softened, divided use
1/2 cup + 2 tablespoons cherry beer (I used Founder's Cerise, but I prefer Cherish.)
5 ounces dark chocolate, coarsely chopped, divided use
1/2 cup dried cherries
2 large eggs
1 1/4 cups granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 cup all purpose flour
1/3 cup slivered almonds
3/4 cup confectioners' sugar
1/4 teaspoon almond extract
Heat oven to 350 degrees F. Line an 8x8-inch baking dish with foil; coat foil with cooking spray.
In a medium saucepan over medium heat, melt together 8 tablespoons butter and 1/2 cup beer. When butter is melted, remove pot from heat, and whisk in 3 ounces chocolate until melted and smooth. Whisk in cherries until combined.
In a large mixing bowl, using a mixer on medium speed, beat together eggs, granulated sugar, salt, baking soda, cocoa powder, and melted butter-chocolate mixture until well combined - about 2 minutes. Reduce mixer speed to low and beat in flour until just combined.
Place batter into prepared dish; sprinkle with almonds. Bake 45 minutes, or until well risen and no longer wobbly. Cool completely.
To make the frosting, begin by melting the remaining 2 ounces of chocolate. In a large mixing bowl, using a mixer on medium speed, beat together melted chocolate, remaining 2 tablespoons butter, remaining 2 tablespoons beer, confectioners' sugar and almond extract until creamy and smooth - about 2 minutes. Spread frosting over cooled brownies. Lift out foil from pan, and slice into bars.
Makes 12 huge, rich brownies