Cherry Brew Brownies

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