Guinness Blonde Blondies with Jameson Caramel Drizzle

Though I consider most holidays to be drinking holidays, I can’t think of one more appropriate for an equal celebration of beer and whiskey than Saint Patrick’s Day. And if you had half a lucky horseshoe for a brain, you’d know neither of those are naturally green. Please pardon my purist nature when I say green beer is an abomination, but do forego the squirt of food coloring in your beer if given the option. It… is stupid. I love you all that love green beer anyway, but for the love of St. Patrick, not everything has to be as emerald as the isles themselves. /endrant

In an attempt to avoid the typical Guinness recipes, no doubt including dark chocolate or espresso, I went directly for the inverse while still honoring the timeless pairing of Guinness and Jameson. Without further ado and bashing of green beer, I bring you…

Guinness Blonde Blondies with Jameson Caramel Drizzle

Ingredients:

Guinness Blonde Blondies…

• 12 ounces Guinness Blonde
• 1 cup (two sticks) unsalted butter, melted
• 1 ¼ cup brown sugar, packed tightly
• ½ cup white sugar
• 1 large egg and 1 large egg yolk (cook up the white for your dog!)
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 2 teaspoons cornstarch
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 cup white chocolate chips
• 1 cup macadamia nuts

Jameson Caramel Drizzle…

• 1 cup white sugar
• 2 ounces reduced Guinness Blonde, reserved from blondie recipe
• 6 tablespoons Jameson Irish Whiskey
• ¼ cup heavy cream
• 1 pinch of salt

Other Stuff You’ll Need:

• Stand Mixer With Bowl
• 13” x 9” Pan
• Medium Saucepan
• Medium Mixing Bowl
• Small Bowl
• Measuring Cup
• Measuring Spoons
• Silicone Spatula
• Whisk
• Parchment Paper

You know the drill – pop a brewski, get the tunes jamin, don your ugliest apron, and make sure your dog is downright embarrassed to know you while you’re belting high notes into your spatula. You can even get dressed up in green if you really want… I’ll allow it.

How It’s Done:

Guinness Blonde Blondies

• Once you’ve got beer in the glass, get some beer in the pan. If the beer is room temperature, this will help a little bit with foaming. Pour all 12 ounces of Guinness Blonde into the saucepan, and set to a medium-high heat. 6 ½ worked well for my coil stove top. If you’re not watching closely, the carbonation will come out of suspension all at once and make a mess. Don’t do what I did.
• Reduce the beer until it’s about ⅓ of its original volume (12 oz → 4 oz). Split the reduced liquid into two equal parts (~ 2 ounces each).
• Preheat the oven to 350 degrees F and place a sheet of parchment paper in your 13” x 9” pan.
• Melt your butter in a bowl in the microwave, or melt it in the saucepan you just used to reduce the beer.

• Combine the melted butter, brown sugar, and white sugar in the stand mixer and turn on until well mixed and the sugar as dissolved. Scrape down the sides with a spatula if you like.
• Add your egg stuff, vanilla, and 2 ounces of reduced beer and continue mixing.
• In a separate bowl, combine your flour, cornstarch, baking powder, and salt. Whisk until well incorporated.
• With your stand mixer on, slowly pour in the dry ingredients until everything is homogeneous and doughy. Work that spatula magic again if needed.

• Pop in your extras – white chocolate chips, macadamia nuts, or whatever you like – and let the mixer run on low until all the goodies are folded in.
• Don’t put that spatula down yet. Use it to get every last morsel of soon-to-be-blondie in to the 13” x 9” pan.

• Chuck that sucker in the oven for about 30 minutes and pull it out once it’s golden brown on the top and a toothpick poker comes out mostly clean. I live at about 4,300 feet elevation in Salt Lake City, Utah. Baking time will vary with elevation and pan type. (Darker metal pans and lower elevations take less time.)
• Let those beautiful blondies cool while you get the Jameson caramel rolling.

Jameson Caramel Drizzle

• Place white sugar and reduced beer in a saucepan and boil over medium-high heat. 6 ½ worked well on a coil stove top for me.
• Use a small spatula to scrape down the sides as needed. I found picking up the pan off the heat for a few seconds and swirling was a good thing.
• After about five minutes, remove from the heat, add the salt, cream, and whiskey, and continue swirling to combine. I’d probably get the spatula involved again to make extra sure all the bits are in with the other bits.
• Take her back to the heat and let everything get cozy and homogeneous.
• Once you’re happy, remove from the heat and allow to cool. It’s not a bad idea to pour the caramel in smaller containers for later consumption or refrigeration.

Guess what ya rainbow riding, top hat wearing, buncha fake red-bearded lollygaggers? It’s time to make like a leprechaun and charm your mouth with a taste of pure gold!

You won’t know how lucky you are until you’ve had a bite.

Sláinte!