Stronghart Chocolate Brownie Recipe

31.08.2016

As the Great British Bake off powers on, and debates are getting heated as to whether a Jaffa Cake is indeed a biscuit or a cake… we are back in the development kitchen to keep our Baking with Beer experiment bubbling over.

This time our Training and Development Chef Vince has put his hand to something a little sweeter to produce our very own boozy brownie. Take a look at the video above to get your taste buds tingling with excitement.

Fancy making the brownie yourself? Here is what you will need!

 

Stronghart Chocolate Brownie
 
Ingredients

7 egg yolks, at room temperature

400g granulated sugar

180ml McMullen’s Stronghart ale

125g self-rising flour

85g unsweet cocoa powder

60g milk chocolate chips

 

Method

Preheat the oven to 175c

Line an 8-inch square pan with parchment paper that overhangs two edges of the pan.

In a large bowl, whisk together the egg yolks and sugar. Add the Stronghart ale and whisk until combined. Whisk in the flour and cocoa and mix until well combined. Last ingredient, add the milk chocolate chips and give one more stir.

Pour the mixture into the prepared baking pan and bake for 25-30 minutes. The brownies are done when a toothpick inserted in the centre comes out with a few moist crumbs attached.

Let the brownies cool completely in the pan. Serve the brownies from the pan or lift them out with the overhanging parchment and slice them into squares.

Best served with a large ball of vanilla ice cream!

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