Ultimate Mud City Brownies.
Our beers aren't just great for drinking.
Each brew has specialised cooking and pairing ideas specific to the flavour and aroma profiles.
We are showcasing some of our favourite recipes using these award winning brews and this week it's the Ultimate Chocolate Brownie.
Ultimate Chocolate Brownies
- One 500ml bottle Sadler’s Mud City Stout
- 175g unsalted butter
- 226g good quality milk chocolate, coarsely chopped
- 250g granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 125g plain flour
- 1/2 teaspoon salt
- optional: 1/2 teaspoon espresso powder
- 115g unsalted butter, softened to room temperature
- 240g Icing sugar
- 2-3 Tablespoons reduced Mud City Stout (from step 1)
- 1 teaspoon espresso powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional – roughly chopped almonds
- In a small saucepan, bring the Stout to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down by 2/3 about 20 minutes. Set aside to cool for at least 10 minutes. You will use 1/2 in the brownies and some in the frosting. (tasting as required)
- Preheat the oven to 180 deg and grease a 9x9 inch pan or line with parchment paper. Set aside.
- Place the butter and chopped chocolate in a large microwave-safe bowl. Melt in 30 second increments, stirring after each, until completely smooth. Whisk in the sugar and 1/2 the reduced Stout until completely combined. Whisk in the eggs and vanilla extract. Finally, whisk in the flour, salt, and espresso powder (if using). The batter will be thick and shiny. Pour/spread evenly into prepared pan.
- Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the centre of the pan. If it comes out with wet, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs, about 35 minutes.
- Remove from the oven and place on a wire rack to cool completely before frosting or cutting into squares.
- Make the frosting: In a large bowl using a handheld mixer, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the icing sugar, beating on low at first then increasing to high speed. Once creamy and combined, beat in 2 Tablespoons of reduced Stout, the espresso powder, vanilla extract, and salt. Add the remaining reduced Stout if needed and to taste. If you want the frosting a little thinner, add a splash of milk.
- Frost cooled brownies.
- Cover and store leftover brownies at room temperature for up to 1 week.
Make ahead tip: Freeze frosted or unfrosted brownies up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.