Brewed and manufactured on Salford Quays, Seven Bro7hers Brewing Co is a family ran business who are pioneers in experimental flavours and techniques. ‘Sling It Out Stout’ is a newly developed product using up-cycled Kellogg’s Coco Pops in the brew, which provides moorish chocolate undertones. Married with flavours of coffee and fruit, this perfectly balanced brew had to make it into my chocolate week recipe and the outcome was insane!
CHOCOLATE WEEK: Triple Chocolate, Salted Caramel & Stout Brownies
Difficulty level: Easy
Total time: 1 hour
Techniques learned: Salted caramel sauce
Serving size: 9 or 6 (depending on portion size you want).
For the brownie:
150g milk chocolate
30g white chocolate buttons
250g unsalted butter + extra for greasing
200ml stout beer I used SEVEN BRO7HERS
100g of plain flour
300g of caster sugar
100g of cocoa powder
1 TSP of baking power
x4 large eggs
For the salted caramel sauce:
80g lift soft brown sugar
150ml double cream
1.5 TSP of sea salt
9 inch square baking tray
X2 Mixing bowls
X2 tumbler glasses
Wire rack for cooling
1. To make the salted caramel, combine all the ingredients in a heat-proof mixing bowl over a pan of boiling water on a low heat, stir until the sugar has dissolved. Turn the heat up slightly and let it bubble for around 3-5 minutes, stirring as you go. Leave to cool completely before serving/beginning the recipe.
2. Preheat the oven to 180 degrees and line the baking tin with greaseproof paper, making sure the sides are covered as the mixture will rise.
3. Melt the milk chocolate and butter together in a bowl over a simmering pan, stirring frequently to insure both blend together well.
4. Sift the flour, caster sugar, cocoa powder and baking powder together in a separate bowl and leave to one side.
5. Using two tumbler glasses, reduce the amount of carbonation by pouring the stout between each glass several times. You could also do this over a low-heat and wait for it to cool but I find using the glasses much quicker and there’s less washing up! Add the reduced stout into the creamed butter mix, stirring as you go.
6 .Add the dry ingredients to the chocolate and butter combo then mix well with an electric whisk until smooth.
7 .Beat the eggs separately then gradually add them to the brownie mix until you have a silky smooth consistency.
8 . Pour half the brownie mix into the baking tin, layer in 1/2 the white chocolate buttons and add 3 TBSP of salted caramel. Add the rest of the brownie mix on top and repeat the step.
9. Bake for around 35-40 minutes, or until the mixture is firm but still springy. Unlike baking a cake, it’s fine if you poke a skewer and the middle comes out slightly wet. This just adds to the gooey texture but there shouldn’t be loads of movement when you shake the tin. Leave to cool for 5-10 minutes, before removing for the tin. Place on a wire rack.
10. Whilst the brownies are still hot, break a few extra chocolate buttons and place these on the top and add a tiny bit more caramel. Spread with the back of a spoon.
You can top the brownies with pretty much anything – I added toasted pistachios to add a little crunch
Once completed cooled, divide into nine squares or six rectangles depending on what portion size you want
Stay tuned for more bakes and cakes over the coming weeks…