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Beer Brownies

By Meg Yonson

Beer Brownies
Photo by: Ella Martin.
  • 20 servings
  • Prep - 20 mins
    Cooking - 15 mins
  • Total - 35 mins
Beer Brownies
Photo by: Ella Martin.

When you're told not to bring a thing, bring these Beer Brownies! Not only will your guests love the chocolate-y flavour, they won't believe there's actually beer in there, which gives these brownies a slight hops taste. Smeared with a buttery, peanutty icing, there's nothing not to love about this dessert.  

Servings: 20
Preparation: 20 mins
Cooking: 15 mins

Ingredients

  • 1 cup regular gluten-free plain flour.
  • 1/4 cup raw cacao powder.
  • 100 g 85% dark chocolate.
  • 80 g salted butter.
  • 1/2 cup rice malt syrup.
  • 1 cup almond butter.
  • 2 teaspoons vanilla extract.
  • 4 large eggs, whisked.
  • 125 ml beer of your choice (we used pale ale).

Peanut Butter Frosting

  • 1/2 cup peanut butter, smooth.
  • 60 g salted butter, room temperature.
  • 2 teaspoons rice malt syrup.
  • 2 teaspoons vanilla extract.
  • 1 pinch sea salt (if your peanut butter is unsalted).

Directions

1. Preheat oven to 160°C/325°F/Gas Mark 3 and line a 20x20cm brownie tin with baking paper.

2. Add flour and raw cacao powder into a large bowl and mix to combine.

3. Place a saucepan over low-medium heat. Add in dark chocolate, butter, rice malt syrup, almond butter and vanilla. Mix until the ingredients have melted and are incorporated. Pour mixture into the dry mix and stir through. Add in beer and eggs and fold through.

4. Scoop mixture into the prepared tin. Smooth over the top. Place in the middle of the oven and bake for 20 minutes or until the edges of the brownie is browned and firm and the inside is set but not too firm - you don't want to overcook brownies! Remove brownie from the oven and allow to cool in the pan completely.

5. While the brownies are cooling, make the Peanut Butter Frosting. Add all ingredients to a bowl and mix together until smooth. You might like to put your frosting into the fridge to set slightly before serving.

6. Remove brownies from the tin and spread over Peanut Butter Frosting. Slice into squares and serve.


Note

Styling by Gemma Lush. 

A note on sweetener: This recipe contains 1 teaspoon of added sweetener per serve. We recommend serving this dessert for special occasions only and if you've already quit sugar, you may find you can reduce the sweetener even more.

Make it caffeinated: Replace the beer with the same amount of brewed and cooled coffee.

When you're told not to bring a thing, bring these Beer Brownies! Not only will your guests love the chocolate-y flavour, they won't believe there's actually beer in there, which gives these brownies a slight hops taste. Smeared with a buttery, peanutty icing, there's nothing not to love about this dessert.

Ingredients

  • 1 cup regular gluten-free plain flour.
  • 1/4 cup raw cacao powder.
  • 100 g 85% dark chocolate.
  • 80 g salted butter.
  • 1/2 cup rice malt syrup.
  • 1 cup almond butter.
  • 2 teaspoons vanilla extract.
  • 4 large eggs, whisked.
  • 125 ml beer of your choice (we used pale ale).

Peanut Butter Frosting

  • 1/2 cup peanut butter, smooth.
  • 60 g salted butter, room temperature.
  • 2 teaspoons rice malt syrup.
  • 2 teaspoons vanilla extract.
  • 1 pinch sea salt (if your peanut butter is unsalted).

Directions

1. Preheat oven to 160°C/325°F/Gas Mark 3 and line a 20x20cm brownie tin with baking paper.

2. Add flour and raw cacao powder into a large bowl and mix to combine.

3. Place a saucepan over low-medium heat. Add in dark chocolate, butter, rice malt syrup, almond butter and vanilla. Mix until the ingredients have melted and are incorporated. Pour mixture into the dry mix and stir through. Add in beer and eggs and fold through.

4. Scoop mixture into the prepared tin. Smooth over the top. Place in the middle of the oven and bake for 20 minutes or until the edges of the brownie is browned and firm and the inside is set but not too firm - you don't want to overcook brownies! Remove brownie from the oven and allow to cool in the pan completely.

5. While the brownies are cooling, make the Peanut Butter Frosting. Add all ingredients to a bowl and mix together until smooth. You might like to put your frosting into the fridge to set slightly before serving.

6. Remove brownies from the tin and spread over Peanut Butter Frosting. Slice into squares and serve.

Note

Styling by Gemma Lush. 

A note on sweetener: This recipe contains 1 teaspoon of added sweetener per serve. We recommend serving this dessert for special occasions only and if you've already quit sugar, you may find you can reduce the sweetener even more.

Make it caffeinated: Replace the beer with the same amount of brewed and cooled coffee.