With Jo's help (aka she found the recipe), I found a variation on brownies that looked really tasty. I've made a similar recipe but it didn't include beer and flipped the order of brownie and blondie layers. The new recipe was Black and Tan Brownies and they turned out quite well if I do say so myself (and I do!). I followed the recipe but instead of the Guinness, I went with something more flavorful. I'm betting any stout would work (chocolate, american or imperial), but I decided Dark Horse Too Cream Stout would work really well.
I first had it before my Beer Schooled class and thought it had a nice creamy body with a lot of coffee and chocolate notes. Figured those flavors plus the lactose sugar in it would blend really well with the chocolate in the brownies and caramel in the blondies. The fun thing is that I bet the brownie flavors would change a bit depending on the beer used. Here's them after baking.
Our other recipe was a potato salad, Warm Potato Salad with Beer and Mustard Dressing. The beer in this one is blended into the salad dressing so it calls for a lighter beer. I picked up a few different beers to try, Bell's Amber, Victory Lager, and Stoudts Gold and decided the Gold was the best choice. Turns out not only was I correct, the Gold was really tasty on its own and really reminded me of being in Germany as we drank a lot of helles lagers.
Slow Cooker Beef Brisket with Beer
Chicken with Dark Beer (Coq à la Bière)
Butternut Squash in Brown Ale Maple Glaze
Belgian Turkey Ragout (not picture but delicious)
Pumpkin-Honey Beer Quick Bread
Raspberry Lambic Sorbet.
So, as you can see, if you use beer as an ingredient there are a ton of recipes out there to choose from. I strongly urge you to use decent beer, regardless of what the recipe says, because half the fun is drinking the rest of the bottle and no one really wants to drink Bud Light no matter what they say. (Yeah snobbery! But seriously it's true and I won't be convinced otherwise.)