The Clausthaler Santa or Dry Hopped non-alcoholic beer gives a rich darkness and very fudgy texture to these brownies and together with the creamy ganache; they will be gone before you know it!
The Norwegian version of this recipe is available on the website of Kiwi.
- • You'll need for the brownie
- ¼ x cup vegetable oil
- 200ml x Clausthaler Santa or Dry Hopped non-alcoholic beer
- 2 x cups sugar
- 1 tsp x vanilla extract
- 100g x melted butter, cooled to room temperature
- 2 x eggs
- 1 x cup all-purpose flour
- 80g x cocoa powder
- • You'll need for the ganache
- 140g x dark chocolate, broken into smaller pieces (I used 70%)
- 2 Tbsp x butter
- ¼ x cup icing sugar
- 100g x salted peanuts (optional)
- For the brownies, preheat oven to 180°C and line a 20 x 20 cm square baking pan with baking paper.
- In a mixing bowl add the oil, the non-alcoholic beer, sugar and vanilla extract.
- Add 100g melted butter and stir through.
- Add eggs one at a time and mix well.
- In another bowl, mix the flour and cocoa powder together.
- Add dry ingredients to the egg mixture and mix well.
- Pour the batter into the pan and bake for 25 – 30 minutes. The brownies must still be soft to the touch; they go harder as they cool down. DO NOT OVERBAKE.
- Allow brownies to cool.
- For the ganache, place chocolate and butter into a microwave safe bowl and microwave for about 1 minute or until the butter starts to melt.
- Remove and give it a quick stir.
- Add the icing sugar and mix well together until smooth.
- Pour the ganache over the brownies.
- Cut into bars. Sprinkle the salted nuts over the top just before serving.
Tips - If you do not want to use salted peanuts due to allergies, you can make a salted caramel sauce and pour it over and simply sprinkle with Maldon salt. The saltiness works wonderfully with this brownie!