For the brownies
70ml Yorkshire Rapeseed Oil
70ml reduced Wold Top Marmalade Porter
200g dark 70% cocoa chocolate
85g plain flour
1 tsp baking powder
225g caster sugar
2 large free-range eggs, plus 1 large egg yolk, beaten together
For the frosting
50g salted butter, softened 2 tsp marmalade
150g icing sugar
25g cocoa powder
25ml reduced Wold Top Marmalade Porter
- The first stage of this recipe is to reduce the liquid volume of the ale to intensify the flavour. Using one bottle of Wold Top Marmalade Porter, pour into a small pan and simmer on a medium heat for up to half an hour. Ideally you are looking to reduce your liquid by half. You will only need 95ml for this recipe so should you choose to boil less you can always enjoy a small glass of the remaining ale whilst baking! Once reduced set aside in a cup or jug to cool a little.
- Whilst cooling you can make a start on your brownie batter. Pre-heat your oven to 180C / Fan 160C / Gas Mark 4 and line a 20cm square baking tin with baking paper.
- Break up your chocolate and melt either in a bowl over boiling water on the hob, or in the microwave. Once melted, add in your Yorkshire Rapeseed Oil and 70ml of your reduced Marmalade Porter and leave to cool slightly. Mix together until all is combined.
- In a separate mixing bowl, sift together the flour, baking powder, and add in your caster sugar. Finally adding the eggs and chocolate mixture. Stir everything together until a smooth, silky batter is formed.
- Pour into your baking tin and bake in the oven for about 35 minutes. Once your brownies are baked, allow to cool and make your frosting.
- To make your frosting, take your softened butter and spoon in the marmalade and mix together. Add icing sugar, cocoa powder and gently stir together. Slowly add your reduced ale until a buttercream consistency is formed, you may need slightly more or less of the ale depending how thick you like your icing.