Beer Banter

Fudge Brownies with Raspberry Buttercream

Ingredients

For the brownies;
  • 3/4 cup Old Money Barrel Aged Imperial Stout
  • 1/2 cup unsalted butter
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 60g unsweetened chop chocolate
  • 1 large egg white
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour 
For the cream;
  • 1/2 cup unsalted butter
  • 350g fresh raspberries
  • 1/2 tsp lemon juice
  • 3 1/2 cup icing sugar
  • pinch of salt

Method

  1. Preheat oven to 160°C and line a large baking tray.
  2. In a bowl combine the butter, cocoa powder, sugar and unsweetened chocolate.
  3. Microwave for 30 seconds, stir and microwave for another 30 seconds.
  4. Stir in egg white, vanilla, salt and Old Money Barrel Aged Imperial Stout.
  5. Add flour and stir until mixture becomes a thick consistency.
  6. Pour mixture into the baking tray and bake for 45 minutes at 160°C. 
  7. In a saucepan over medium heat, cook raspberries until they break down into a rich, red sauce. Strain and set aside to cool. 
  8. Using an electric mixer, cream the butter. 
  9. Add 2 cups of icing sugar, the cooled raspberry sauce, lemon juice and salt. Mix until smooth.
  10. Add the remaining icing sugar and mix until smooth. 
  11. Using a heart-shaped cookie cutter, cut out brownie hearts. 
  12. Pipe the raspberry buttercream onto half of the hearts, place the extra brownie pieces on top. 
  13. Sprinkle with icing sugar and serve with a glass of Old Money Barrel Aged Imperial Stout.  

    Dish goes great with


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