with cream cheese frosting

The addition of beer in this recipe produces a more ‘cake’ like brownie than the traditional ‘fudgey’ variety. We used pecans but you can swap for nuts of your choice or chocolate chips.

Ingredients

BROWNIES 

 200g plain flour (sifted)

 1 tsp baking powder

 Pinch of salt

 270g sugar

 100g butter

 180ml beer

 60g cocoa powder

 70g pecans, chopped

 2 eggs

FROSTING

 100g butter, softened

 100g icing sugar, sifted

 200g full-fat cream cheese

 2 tsps vanilla extract

Method

1. Grease and line a 22x22cms brownie tin with baking paper    

2. In a saucepan, melt the butter, then slowly add the beer to warm it through. Do not bring to a simmer, it just needs to be warm. Set mixture aside.

3. Whisk the eggs and sugar together until light and fluffy    

4. Gradually stir in the beer mixture and vanilla, followed by all the dry ingredients.    

5. Fold in gently, do not over mix.  

6. Pour into the cake tin and bake on the grill (indirect heat at a low temp, ideally 160ºC). Check after 20-25 minutes. The top should be firm to the touch but still with a very slight wobble to the cake.

7. Remove from the grill and leave to cool completely before cutting into squares.

8. While the brownies are cooling, make the frosting. Beat the butter into a soft and even consistency, add the vanilla and then the icing sugar. Cream until you have a smooth, soft buttercream.

9. Add the cream cheese. Don’t beat it in, just slowly mix in with a wooden spoon. The mixture should be firm and spreadable. 

10. Place in the fridge to firm up if necessary before using. Apply over cooled brownies with a sprinkling of chopped pecans or decoration of your choice.