Espresso brownie with beer

An espresso brownie with, of course, espresso and beer.

On request a translated version of my blog. I normally do not write in English, and as cooking terms are not part of my husbands vocabulary (my translator) there might be some ‘inventive’ cooking terms.

In brownies, beer is not really an obvious ingredient to add. But if you read the label of the beer “Hallo Geen Licht” (that is Dutch for “Hello, no light”) from Lux Brewery you will understand why I added the beer: ‘This imperial porter is set with a large amount of Don Rene coffee beans from coffee roasting company BeanBrothers from Eindhoven. These beans give the beer an obvious aroma of a good espresso and a salty taste. The combination of the sweetness of the porter with the salty character of the coffee beans gives a taste of liquorice.’

No, this is not a sponsored recipe. As my regular readers know, I don’t do sponsoring, I’m fiercely independent. The beer is bought, but I am enthusiastic about it. There are more beauty’s of beers waiting in my kitchen. For example, a raspberry stout and a pear with cinnamon. The brewer of this beer has worked in the kitchen for 14 years, so he knows how to seduce a cook 😉

People who know me, know that I’m crazy about coffee, liquorice and chocolate. This recipe will be no surprise to them. It is funny though, I use a lot of beer in my recipes but I’m not a beer drinker.

But now for the brownie!

Required kitchenware:

brownie mold 23 × 23 cm
parchment paper / bakery paper
food processor, mixer or whisk
cooking pan with dish that stays above the water (au bain-marie)
measuring cup
measuring spoon set

Ingredients for the brownie:

I left everything in metric, assuming that you are more familiar with metric as I am with Imperial.

olive oil or butter to grease form
170 grams soft butter
75 grams brown caster sugar
1 medium sized egg
175 grams Greek yogurt
50 ml espresso coffee
100 ml beer (preferably with coffee flavor)
2 tablespoons vanilla extract, see tip below
160 grams wheat flour
2 teaspoons baking powder
125 grams of dark chocolate 72%, au bain-marie melted

Tip: I put my used vanilla pods in a brandy filled jar. If you continue to supplement both, you always have your own fresh supply of vanilla extract at home.

  • Preheat the oven to 160 Celsius.
  • Place parchment paper on the bottom of the brownie mold and grease the not covered parts of the mold with olive oil.
  • Put a small amount of water in your pan, and put it on the stove with the bowl with chocolate on top. When the water boils, turn off the heat. Leave the bowl on top of the pan, the rest of the chocolate melts automatically. The bowl should not touch the water.
  • Mix butter with the caster sugar and the vanilla sugar.
  • Whisk the egg and the yogurt through the butter.
  • Next mix the espresso, beer, flour together with the baking powder can through the melted chocolate.
  • Pour everything into the mold and bake the brownie in the preheated oven for 40 minutes. Prick with a skewer in the brownie, if it comes out clean the brownie is cooked, otherwise give it another 10 minutes.
  • The brownie stays nice and smooth.

Serving tip: serve the brownie with some finely chopped chocolate on top. Nice with coffee but also as a dessert with coffee and for example a dessert wine. And do not tell anybody, but I’ve just had it as breakfast.

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