Sticky Stout and Treacle Brownies

Sticky, dense little moreish morsels, these Stout & Treacle brownies disappear in record time – you’d be safer doubling the batch below!

The recipe was shared with this maid by a lovely baker, way out west in Strandhill, Co. Sligo, Peggy McDermott! Peggy is a legendary lady who’s warm, welcoming kitchen often invites you in with the smell of freshly baked bread, spiced apple tart or slow roasted lamb stew and the promise of bottomless cups of tea. The recipe has been tweaked slightly to use beer in place of milk to add a richer flavour to the brownie mix.

We’ve used Boundary Brewing Stout for it’s complex flavours of coffee, liquorice, bitter dark chocolate and it makes an excellent sticky glaze with En Place’s Salted Caramel Sauce.

Make sure you’ve got a few extra bottles of stout in the house, to help wash down these moreish little morsels!

Sticky Stout and Treacle Brownies

Ingredients

Serves 12:

100g Abernethy Butter

225g Black Treacle

150mL Boundary Brewing Stout

225g Plain Flour

50g Dark Brown Sugar

50g Cocoa Powder

1 Tsp of Mixed Spice

1 Tsp Bicarbonate of Soda

2 Eggs

For the Salted Caramel and Stout Glaze:

1 Jar of En Place Salted Caramel (100g)

1 Tbsp Black Treacle

150mL Boundary Brewing Stout

Sea salt flakes

Method

Preparation time: 15 minutes

Cooking time: 35-40 mins

Calories per serving: Barely a notch in the belt!

In a pan on medium heat, warm the butter, black treacle and sugar to dissolve.

Add the beer to the warmed butter, treacle and sugar and remove from the heat, stirring to mix well.

Sift the flour, bicarbonate of soda and cocoa into a mixing bowl.

Add the eggs, and half of the beer, warmed butter, treacle and sugar and beat the mixture.

Continue to beat the mixture until smooth, gradually adding the remainder of the liquid.

Pour the mixture into a lined 7″/18cm square tin and bake in a pre-heated oven @ 150oC for 35-40 minutes.

For the Salted Caramel and Stout Glaze:

Melt the salted caramel in a pan, add the treacle and sugar and heat to dissolve the sugar.

Add the beer to the pan and hold at a medium heat, simmering to reduce to a sticky glaze.

Spread the glaze over the brownies and sprinkle with salt flakes. Serve warm with a large glass of Boundary Brewing Stout.

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For SculleryMade goods & other local artisan produce, come and find the maid at Inns Market on the last Saturday of every month!

SculleryMade – Ormeau Rd, Belfast                                                      Contact: Caoimhe@scullery-made.com