These brownies are delicious!
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Beer brownies with caramel, hazelnuts and pretzels
- 250g salted butter
- 450g castor sugar
- 2 tsp vanilla extract
- 100ml beer
- 300g cake flour, sifted
- 80g cocoa powder, sifted
- pinch salt
- pinch bicarbonate of soda
- 3 eggs
- 100g hazelnuts, lightly
- toasted and roughly
- 100g Nestlé Caramel Treat
- 50g salted pretzels, some broken and some kept whole for variety
Preheat the oven to 180°C. Grease and line the base and sides of a 23cm-square cake tin with baking paper. Set aside until needed.
Melt the butter in a medium saucepan placed over medium heat. Add the castor sugar, vanilla extract and beer, and mix until just combined. Remove from heat and set aside.
Combine the cake flour, cocoa powder, salt and bicarbonate of soda in a large bowl. Add the butter mixture and mix until just combined. Add the eggs and ½ the hazelnuts, mixing until incorporated well.
Pour the batter into the prepared cake tin and bake in the preheated oven until a skewer inserted into the centre of the brownie comes out with moist crumbs sticking to it, 20 – 25 minutes. Remove from oven and set aside until completely cooled. Once cool, remove from the tin and discard the baking paper.
Spoon the Nestlé Caramel Treat into a small bowl and, using a hand-held blender, blitz until smooth. Spread a thick layer over the cooled brownie. Top with the remaining ½ of the hazelnuts, as well as the pretzels. Cut into squares and enjoy!