• These brownies are delicious!

    Recipe and styling by Nomvuselelo Mncube

    Photograph by Dylan Swart 

    Beer brownies with caramel, hazelnuts and pretzels

    Serves: 6 - 8
    Total Time: 40 mins

    Ingredients

    • 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
    • chopped
    • 100g Nestlé Caramel Treat
    • 50g salted pretzels, some broken and some kept whole for variety

    Instructions

    1

    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.

    2

    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.

    3

    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.

    4

    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.

    5

    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!

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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