Ale Brownies with Carrot & Cardamom

METHOD

The first stage of this recipe is to reduce the liquid volume of the ale to intensify the flavour. Using one bottle of Wold Top Marmalade Porter, pour into a small pan and simmer on a medium heat for up to half an hour. Ideally you are looking to reduce your liquid by half. You will only need 95ml for this recipe so should you choose to boil less you can always enjoy a small glass of the remaining ale whilst baking! Once reduced set aside in a cup or jug to cool a little.

Whilst cooling you can make a start on your brownie batter. Pre-heat your oven to 180C / Fan 160C / Gas Mark 4 and line a 20cm square baking tin with baking paper.

Break up your chocolate and melt either in a bowl over simmering water on the hob, or in the microwave. Once melted, add in your Yorkshire Rapeseed Oil and 70ml of your reduced Marmalade Porter. Mix together until all is combined and leave to cool slightly.

In a separate mixing bowl, sift together the flour, baking powder, and add in your caster sugar. Finally adding the eggs and chocolate mixture. Stir everything together until a smooth, silky batter is formed.

Pour into your baking tin and spread out evenly. Spoon on 5 tsp of your Carrot & Cardamom Chutney spaced across the batter. Using a knife gently swirl the chutney through without fully combining with the batter.

Bake in the oven for about 25-30 minutes. Once your brownies are baked, allow to cool and make your frosting.

To make your frosting, take your softened butter, spoon in the remaining chutney and mix together. Add icing sugar, cocoa powder and gently stir together. Slowly add your reduced ale until a buttercream consistency is formed, you may need slightly more or less of the ale depending how thick you like your icing.

Spread a layer of your frosting onto your brownies once they are completely cooled. Cut into 12 squares and enjoy!