The earthy nutty bitterness of the Mr. Brownstone brown ale and the rich dark chocolate compliment each other perfectly in these gooey brownies. Best served alongside a cold pint (or cup of coffee).
200g dark chocolate
250g salted butter
100g cocoa powder
65g cake flour
1 tsp baking powder
200g castor sugar
160g muscovado sugar
1 tsp salt
1 tsp vanilla extract
75g lightly toasted hazelnuts
1 bottle Woodstock Brewery’s Mr. Brownstone*
*What you want is a concentrated beer flavour without the excess liquid. To do this, pour the beer into a small saucepan and put onto boil until about 1/4 of the liquid remains. For the brownies, you’re going to be using 60mls of this amazing beer concentrate.
250g icing sugar, sifted
80g butter, at room temperature
25g toasted hazelnuts
25ml Woodstock Brewery’s Mr. Brownstone concentrate
Preheat the oven to 180°C.
Place the chocolate and butter into a heatproof bowl over a pan of simmering water (do not let the base touch the water) until melted and smooth, stirring regularly. Add the hazelnuts.
In a separate bowl or food processor whisk the eggs and the sugar until they have reached the ribbon stage and are pale in color.
Slowly add the melted chocolate to the egg mixture. Make sure the chocolate has cooled slightly or you may end up with scrambled eggs.
Add the vanilla extract and 60ml of the Brownstone reduction. Stir until well incorporated.
Sift the flour, cocoa powder, salt and baking powder into the batter. Fold in the dry ingredients gently.
Spoon the mixture into the prepared baking tin and bake for 30-35 minutes, or until flakey on top but still soft and gooey in the middle. Be careful not to overcook. Allow to cool completely
For the beer frosting: Beat the icing sugar and butter together with an electric mixer until well mixed. Add the beer reduction to the butter mixture. Turn the mixer up to high speed and continue beating until light and fluffy. The longer the icing is beaten the softer and fluffier it becomes. Spread the frosting evenly over the cooled brownies and sprinkle the remaining hazelnuts on top.