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Butcombe brownie recipe

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Made with Black IPA
Forty Two

September 29, 2017

At Butcombe, we’re all about the beer, but it’s been firmly established that mankind cannot survive on beer alone – much as we’d like to try. No, you need other, non-beer, things like vegetables, grains, meat and fruits in order to keep your heart ticking.

Tough as that blow is, there’s some good news in there too, because beer can be used in a whole heap of recipes, from hearty stews to light batters, but also some sweet treats too.

We thought we’d share a few of our favourites with you…we’re nice like that!

This time, we’ll be tackling one of the major food groups – cake – using our black session IPA; A beer to answer the ultimate question – Forty Two. You can thank us later!

 

 

Here’s what you’ll need to make these delicious treats:

Ingredients

  • 470ml Black Session IPA, Forty Two
  • 225g dark chocolate, chopped and divided
  • 105g unsalted butter
  • 105g firmly packed light brown sugar
  • 105g granulated sugar
  • 3 large eggs
  • 2 tsp. pure vanilla extract
  • 1 tsp. flaked sea salt
  • 175g all-purpose flour, spooned and levelled
  • 35g unsweetened cocoa powder
  • Cooking spray

 

The know how…

  1. Cook beer in a medium saucepan over medium heat until reduced to half, it’ll take around 20 to 25 minutes. Then cool for 15 minutes.
  2. Preheat oven to 175°C. Line bottom and sides of a 9-inch pan with foil, leaving a 2-inch overhang on 2 sides; grease foil with cooking spray.
  3. Microwave 170g chocolate and butter in a large microwave-safe bowl until melted and smooth, stirring at 30-second intervals,
  4. Whisk in sugars until combined. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in reduced beer, vanilla, and 1/2 teaspoon salt. Whisk in flour and cocoa just until combined. Pour mixture into prepared pan, and sprinkle with remaining chocolate and remaining 1/2 teaspoon salt.
  5. Bake until a toothpick inserted in centre comes out with a few moist crumbs clinging, around 30 to 35 minutes. Cool completely on a wire rack. Use foil to lift brownies from pan. Gently remove foil, and cut brownies into 16 squares.

We like them best served with a dollop of Butcombe Blonde ice cream and a can of Forty Two on the side (any excuse).

That’s your cake, now go eat it! Enjoy!