Sticky Ginger Beer Brownies

Sticky Ginger Beer Brownies


These rich sticky ginger brownies take me back to one of my favourite deserts as a wee girl. Maybe after dinner on a Saturday, I can’t remember, we’d get a warm slice of McVities Jamaica Ginger Cake swimming in Bird’s custard made thick or runny depending on who made it and how generous they were with the custard powder. The ginger bread with it’s chewy, dense texture would stick to the roof of my mouth and the warm, spicy ginger flavour would hang about until a cold glass of milk washed it down… perfect cold-weather comfort food. I wanted to try baking a ginger brownie with a similar texture and flavour after first trying Pokertree’s ginger beer!

Pokertree’s ginger beer is full of spicy ginger flavour, and a lick of chilli, making it a great liquid base for this warm, ginger spiced brownie recipe. Used in the caramel glaze, it gives great colour to the brownies and the ginger & chilli heat come through in the sweet & sticky sauce.

The base for this ginger brownie recipe is similar to the recipe used to make these Sticky Stout & Treacle Brownies and it was shared with me by an excellent home-baker, way out west in Strandhill, Co. Sligo, Peggy McDermott!

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

Sticky Ginger Beer Brownies


Serves 12:

100g Abernethy Butter

225g Black Treacle

150mL Pokertree Alcoholic Ginger Beer

225g Plain Flour

50g Dark Brown Sugar

2 Tsp of Ground Ginger

1 Tsp Freshly Grated Ginger

1 Tsp Bicarbonate of Soda

2 Eggs

For the Salted Caramel and Ginger Glaze:

1 Jar of En Place Salted Caramel (100g)

1 Tbsp Black Treacle

150mL Pokertree Alcoholic Ginger Beer

Sea salt flakes


Preparation time: 15 minutes

Cooking time: 35-40 mins

Calories per serving: Barely a twitch on the scale!

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 ground ginger into a mixing bowl.

Add the eggs, freshly grated ginger 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 Ginger 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 Pokertree Ginger Beer.


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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog 

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