What could be better than a rich chocolate brownie along with a drop of your favourite creamy stout? The two combined together, of course! These beer brownies strike the perfect balance between sweet and bitter thanks to the richness of the cocoa and malty bitterness of the stout. They’re easy to make and can be customised with the addition of chopped nuts, chocolate chunks, or peanut butter.
This recipe makes a cakey brownie rather than chewy or fudgy, but you can try adding less/more flour to experiment with different textures. This recipe can also be doubled, in fact we recommend it – trust us, you’ll wish you had!
- 100 g butter
- 50 g cocoa powder
- 2 eggs
- 1 1/4 cup granulated sugar
- 1 teaspoon vanilla essence
- 80 g self-raising flour
- 1 cup Mangrove Jack's Black Forest Stout, or other dark beer, reduced to ½ cup
- Grease and line a baking tray (20 x 20 cm [8 x 8”]).
- In a small saucepan, simmer the beer over a medium heat for 25 minutes or until the volume has decreased by roughly half, leaving you with approximately 1/2 a cup of beer.
- Preheat oven to 180°C.
- Melt the butter in a small saucepan over medium heat. Add the cocoa and whisk until glossy.
- Remove from the heat and add sugar and vanilla.
- Whisk in eggs one at a time until well incorporated.
- Add the reduced beer and mix well.
- Fold in flour.
- Pour into the baking tray.
- Bake for 25-30 minutes, or until edges pull away slightly from the pan.
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