I can’t help thinking of the Brownie Guides when I look at the recipe title N1 Brownies, it would be a very fine Brownie pack indeed!
They are called N1 Brownies as I have made them with N1 beer.
I’ve actually made a few different batches of these. The first lot, I made with the Hammerton Oyster Stout. They were really, really delicious but I can’t help thinking that some people wouldn’t like the idea of anything Oyster-y in their cake. I put some raspberries and pecans on the top of that batch – pretty eh?
The second batch I made with N7 and they were gorgeous too. This batch was made with 250g Green & Blacks 70% chocolate. Sooooo rich and delicious. This really is a top recipe for brownies…
Today, purely and simply because my stock of N7 is all gorn, I used N1. I’m taking these to the brewery tonight as it is the monthly open weekend. Come and find me and you can have one! I didn’t have any macadamia nuts, so I used pecans. But this time I DID put the white chocolate chips in. SUGAR RUSH!
So here is the brilliant recipe from the much loved COOKING WITH BEER book by Paul Mercurio – I still cannot mention his name without thinking of the classic line in Strictly Ballroom: “Show me, your pasodable”
I’ve modified the recipe a teeny tiny bit, but kudos goes to Paul for the original recipe for the best brownies ever.
You’ll need a stand mixer or a hand held electric beater for this, or you will really get an arm ache…
125g unsalted butter
150g milk chocolate (this time around I used Green & Black’s cooking chocolate)
100g dark chocolate (ditto)
3 eggs (I used large “Happy Eggs”)
100g dark brown sugar
60ml N1 pale ale
125g plain (all purpose) flour
2 tablespoons unsweetened cocoa powder (I used Green & Black’s)
70g chopped macadamia nuts (I used pecans this time around)
90g white chocolate chips.
Preheat oven to 180 degrees C / 350 F / Gas 4 (if you have a fan oven you might want to lower the temperature a little – maybe to 160?). Line a 4cm deep, 20 cm square tin with baking paper (my tin is non-stick so I don’t grease it first, but you might want to. I use a 12″ x 8″ oblong tin = 20 cm x 31 cm so my brownies come out thinner than Paul’s).
Put the butter and all the chopped chocolate in a heatproof glass bowl over a saucepan of gently simmering water to melt everything. (I use the top part of a porringer – I burned the bottom bit years ago and threw it away – in a saucepan of water, if you have a double boiler, go for it!) When everything melted, remove from heat and set aside to cool while you beat the eggs. I usually tip out the hot water from the saucepan, fill it up with cold water and pop the saucepan of hot chocolate back into the cold water to help it to cool. I guess you have to be careful not to get any water into the chocolate and butter mix though.
Using electric beaters or your stand mixer, whisk the eggs and sugar together in a bowl until light and fluffy, 10-15 minutes (this seemed like a long time to me, but I think this is why the brownies are such a nice texture, so I just switch on the stand mixture and get on with something else for 15 minutes). Add the beer and mix again. Add the melted chocolate and mix thoroughly. Sift the combined flour and cocoa powder into the bowl and fold them through until well combined. Fold in the nuts and chocolate chips.
Pour the mixture into the prepared tin, spreading it around evenly. Bake until set, about 15 minutes. Remove from the oven and cool on a wire rack before turning out. Cut into squares to serve.
Makes 8-16 pieces, depending on who big you cut them.
I actually cut mine into 24 pieces. This is rich, rich, rich stuff!
In my oven, at this setting
20 minutes is about right, so I’d advise checking your brownies at around 15 minutes, and if the mixture looks a bit wobbly in the middle, pop it back in for a few minutes more. I’m sure nobody would mind a very fudge-y middle one though!
OOOOOOH THESE ARE GOOD. I just had one for breakfast…