Vanilla Oatis Brownies & Whipped Cream
Sure to satisfy any sweet tooth, Vanilla Oatis is a great way to add an extra hint of sweet, rich flavor to the chocolaty-goodness of brownies. Make sure to grab a glass of milk before you dive in!
Visit The Kitchy Kitchen blog to view the original recipe.
- Vanilla Oatis Brownies
- 3 1/2 oz. semi-sweet baking chocolate
- 8 tbsp. butter, browned
- 4 eggs at room temp
- 1 cup white sugar
- 1 cup brown sugar, packed
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp. salt
- 1 cup flour
- 1/2 cup Vanilla Oatis Oatmeal Stout
- 1 cup semi-sweet chocolate chips
- Whipped Cream
- 1 cup heavy whipped cream
- 1 1/2 tbsp. white sugar
- 1 1/2 tbsp. Vanilla Oatis
- 1/2 tsp. cardamom
Preheat oven to 350° and butter and flour a 9 x 13 pan. Set aside. Place a medium-sized bowl in the freezer in prep for making the whipped cream.
Sift together the flour and cocoa powder. Meanwhile, melt the baking chocolate in a bowl over boiling water.
In a small pan over medium heat, melt the butter until it just turns golden brown. Pour the brown butter into a bowl, scraping the pan to get all of the burnt pieces.
Beat together the eggs, white and brown sugar until thick and shiny, about two minutes. Continue beating on low while adding flour mixture and wet ingredients alternatively - eggs and beer. Fold in the chocolate chips and pour into your prepared pan. Bake for 40-45 minutes. Let cool for 20 minutes before serving.
While the brownies cool, remove the chilled bowl from the freezer and whip the cream until soft mounds form. Add the sugar and whip until stiff peaks form. Slowly fold in the Vanilla Oatis to preferred taste. Add a dollop to the top of each brownie before serving.