Beer-Battered Brownies

Beer-Battered Brownies

Bloggers Adam and Joanne Gallagher from Inspired Taste get a little crazy and dip brownies in beer batter, then deep-fry them!

Prep Time

30

Minutes

Total Time

2:40

Hrs:Mins

Makes

16

brownies

1
box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
1/4
cup water
1/4
cup vegetable oil
1
egg
2
cups Gold Medal® all-purpose flour
3
teaspoons baking powder
1
teaspoon table salt
1
bottle (12 oz) dark beer, chilled
Vegetable oil for deep frying
1/2
teaspoon coarse sea salt
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, 1/4 cup oil and the egg until well blended. Spread batter in pan.
  2. Bake 8-inch pan 38 to 40 minutes, 9-inch pan 34 to 37 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.
  3. In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. In medium bowl, mix flour, baking powder, 1 teaspoon salt and the beer with whisk until smooth. Working in small batches, dip brownies into batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
Makes 16 brownies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a nonalcoholic version, replace the beer with club soda or seltzer water.
When cutting the brownies, use a sharp chef’s knife and clean the blade after each cut.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.