Combine two holidays into one sweet festive treat with these Chocolate Stout Frosted Brownies with PEEPS. Use leftover St. Patrick’s Day stout to make fudgy chocolate brownies, frost them with a simple cream cheese frosting, and then sprinkle them with colored sugar and garnish with sugary Easter PEEPS Marshmallow Bunnies. A perfect spring dessert that is sure to put a smile on your face.

As a child, one of my favorite candies to find in my basket on Easter morning were PEEPS. There was something I just loved about those sugar-coated marshmallow treats. Of course, I would never eat them right away. Nope, that would be total PEEPS abuse. Those cute lil’ creatures needed to sit patiently for at least a few weeks exposed to air so that the marshmallow inside of them could become just a little bit chewy. As far as I’m concerned, that’s when PEEPS are at their absolute best. Nothing compares to a chewy bite out of one of their adorable lil’ ears, except perhaps a bite out of a rich fudgy chocolate stout egg-shaped brownie, topped with cream cheese frosting, sprinkled with colored sugar, and garnished with a PEEPS marshmallow bunny. Sadly, there’s just no way I could possibly hold off on eating one of these for weeks on end. Sorry lil’ bunnies, get ready to lose your ears.

Ingredients:

Brownies:

• 1 Cup All-Purpose Flour
• 3/4 Cup Cocoa Powder
• 1/2 Teaspoon Kosher Salt
• 6 Tablespoons Unsalted Butter
• 1 (5.3 oz.) Semi-Sweet Chocolate Bar, Finely Chopped
• 4 Large Eggs, Room Temperature
• 1 Cup Granulated Sugar
• 1 Tablespoon Vanilla
• 1 Cup Stout

Frosting, Assembly, & Garnish:

• 1 (8-oz.) Package Cream Cheese, Room Temperature
• 2 1/2 Cups Powdered Sugar
• 1/2 Teaspoon Vanilla
• Colored Sanding Sugar
• PEEPS Marshmallow Bunnies

Directions:

Brownies:

1. Preheat oven to 375 degrees.
2. In a medium bowl, whisk together the flour, cocoa powder, and salt; set aside.
3. In a medium saucepan, melt the butter and chocolate over low heat, stirring constantly until melted. Remove from heat.
4. Place the eggs, sugar, and vanilla in a large mixing bowl; mix on medium speed for 3 minutes.
5. Slowly mix in the butter and melted chocolate mixture on medium speed. Mix until well combined.
6. Add the dry ingredients; mix on low speed until just combined.
7. Add the stout; mix on low speed until just combined.
8. Pour the batter into a parchment paper-lined 9×13 cake pan.
9. Bake for 25 to 30 minutes, or until a knife comes out clean. Allow the brownies to cool completely.

Frosting, Assembly, & Garnish:

1. In a large bowl, mix the cream cheese on medium speed for 2 minutes.
2. Add the powdered sugar, 1/2 cup at a time, mixing on low speed until combined.
3. After adding all of the powdered sugar to the bowl, add the vanilla, and then mix for 2 minutes.
4. Remove the brownies from the baking pan by gently lifting up the edges of the parchment paper.
5. Use an egg-shaped cookie cutter to cut out as many eggs as possible.
6. Using a cake spreader or knife, frost each brownie egg with frosting, add a sprinkling of colored sanding sugar, and then garnish with a PEEPS Marshmallow Bunny.

Suggestions:

• Pour the stout into a measuring cup before you begin this recipe. You will need to wait for the foam to go down to ensure that you have exactly 1-cup of stout.
• If you can’t find a 5.3-oz. chocolate bar at your local market, do your best to get as close to that weight in chocolate as you can.
• Using room-temperature eggs in this recipe helps to ensure that they will not curdle when you add the hot melted butter and chocolate mixture to them.
• Baking time may vary depending on your oven. Keep a close eye on the brownies after 20 minutes to prevent over-baking.
• This recipe will yield 12 to 14 brownies, depending on the size of your egg-shaped cookie cutter.
• Make sure your egg-shaped brownies are big enough to put a PEEPS Marshmallow Bunny onto. If you can’t find an egg-shaped cookie cutter, gently bend a round metal one into an egg shape.

Improvements:

• Garnish with finely shaved chocolate instead of colored sanding sugar.
• Add 1/4 teaspoon of espresso powder to the brownie batter.
• Replace the semi-sweet chocolate in this recipe with milk chocolate or dark chocolate.
• Freeze the brownie scraps to use crumbled on top of ice cream or mix them with any leftover frosting to make cake balls.

Print

Yum

Chocolate Stout Frosted Brownies with PEEPS

Ingredients:

Brownies:
• 1 Cup All-Purpose Flour
• 3/4 Cup Cocoa Powder
• 1/2 Teaspoon Kosher Salt
• 6 Tablespoons Unsalted Butter
• 1 (5.3 oz.) Semi-Sweet Chocolate Bar, Finely Chopped
• 4 Large Eggs, Room Temperature
• 1 Cup Granulated Sugar
• 1 Tablespoon Vanilla
• 1 Cup Stout
Frosting, Assembly, & Garnish:
• 1 (8-oz.) Package Cream Cheese, Room Temperature
• 2 1/2 Cups Powdered Sugar
• 1/2 Teaspoon Vanilla
• Colored Sanding Sugar
• PEEPS Marshmallow Bunnies

Directions:

Brownies:
1. Preheat oven to 375 degrees.
2. In a medium bowl, whisk together the flour, cocoa powder, and salt; set aside.
3. In a medium saucepan, melt the butter and chocolate over low heat, stirring constantly until melted. Remove from heat.
4. Place the eggs, sugar, and vanilla in a large mixing bowl; mix on medium speed for 3 minutes.
5. Slowly mix in the butter and melted chocolate mixture on medium speed. Mix until well combined.
6. Add the dry ingredients; mix on low speed until just combined.
7. Add the stout; mix on low speed until just combined.
8. Pour the batter into a parchment paper-lined 9×13 cake pan.
9. Bake for 25 to 30 minutes, or until a knife comes out clean. Allow the brownies to cool completely.
Frosting, Assembly, & Garnish:
10. In a large bowl, mix the cream cheese on medium speed for 2 minutes.
11. Add the powdered sugar, 1/2 cup at a time, mixing on low speed until combined.
12. After adding all of the powdered sugar to the bowl, add the vanilla, and then mix for 2 minutes.
13. Remove the brownies from the baking pan by gently lifting up the edges of the parchment paper.
14. Use an egg-shaped cookie cutter to cut out as many eggs as possible.
15. Using a cake spreader or knife, frost each brownie egg with frosting, add a sprinkling of colored sanding sugar, and then garnish with a PEEPS Marshmallow Bunny.

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