Recipe: Chocolate Caramel Beer Brownies

by ELYSIAN Magazine

The best of sweet and salty

For brownie layer:


¾ cup melted butter

1 cup of brown sugar

½ cup of granulated sugar

2 eggs

2 tsp of vanilla extract

2 ¼ cup of all purpose flour

½ tsp of baking soda

Pinch of salt


Spray an 8 x 8 baking pan. Preheat oven to 350 degrees. Whisk together the melted butter and sugars, add eggs and vanilla. Fold in the flour, soda, salt. Stir in the chocolate chips. Spread in prepared pan and bake 25 to 30 minutes. Cool on wire rack.

For caramel layer

1 cup of semi-sweet chocolate chips1 14-oz bag of soft caramels


½ cup Cooper River Brewing IPA

½ cup of heavy cream

2 cups of salted butter snap pretzels


Combine the beer, cream and caramels in a sauce pan over medium heat. Stir until the caramels have been melted completely. Cook for 5 to 10 minutes.

Spread over the brownies and top with pretzels.

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