>Chocolate Brownies and Leeds’ Midnight Bell


Everyone loves brownies, and they are deceptively easy to make – everyone has their own version. Just make sure the butter is at room temperature – otherwise you won’t be able to mix it. As for the Cherries and Nuts, use as much as you like. And they are amazing with a good, tasty mild or porter.

Chocolate, Cherry and Brazil Nut Brownies
You will need:
250g Butter
250g Dark Chocolate – at least 70% cocoa solids
300g Golden Caster Sugar
60g Plain Flour
65g Good Cocoa Powder
Half a teaspoon of baking powder
Eggs – 3, plus an extra yolk, beaten together.
About 20 glace cherries, chopped
10 Large Brazils, chopped.

1. Pre-heat your oven to 180c, and grease and line the bottom of a baking tin with baking paper.
2. In a large bowl, cream the butter and sugar together well, set aside.
3. Smash your chocolate into chunks and put ¾ or it into a bowl over some simmering water. Gradually this will melt. As soon as it is melted, remove from the heat.
4. In another bowl, sift the flour, baking powder and a pinch of salt. Add to this your beaten eggs gradually, and when you have a good paste, you can add the melted chocolate and chocolate pieces.
5. Add the nuts and cherries, and then combine the mixture with your sugar and butter.
6. Dollop the mixture into the tin, and bake for 30-40 minutes. The edges will slightly come away, but the middle will be softer. It’s ready when a skewer put through the middle comes away cleanly.
7. Leave to cool – at least a couple of hours – before slicing.

When enjoyed with the beer, the brownie accentuates the chocolate and roast-nuttiness of the brownies – why not add a little coffee and try that with a smoked porter? Chocolate and Beer – two of life’s pleasures in one hit.


About leighgoodstuff

Blog: https://goodfoodgoodbeer.wordpress.com/ I'm Leigh Linley; born and bred in Leeds, and writing about it since 2005. TGS exists solely to highlight the great beers that are out there; brewed with passion by Craft Brewers around the World. I also edit the 'Tavern Tales' section of Culture Vulture, which looks at Pubs and Pub Life rather than the beer in the glass.

Posted on 11/10/2008, in brownies, chocolate recipes, leeds brewery, The Midnight Bell. Bookmark the permalink. 11 Comments.

  1. >The brownies look great, although I prefer mine with a cup of tea as I just can’t do chocolate and beer in the same sitting.

  2. >Jon – I know what you mean. I too like to scoff choc with a nice hot mug of tea – makes it melt in the mouth! I wouldnt recommend eating loads of Brownies with beer, but if you’re doing some ‘tasting’ and want to try something new, give it a go. It works! (Maybe the tea is a northern thing!!)

  3. >Tea, like cricket and radio 4, is a yardstick of civilisation and don’t let any southern coffee drinking type tell you any different!

  4. >I’ve got a mild in the fermenter and my next brew is to be a smoked porter, see where this is going?

  5. >bigun/john – next brewing meeting, get some chocolate out, with that smoked porter…that’s gonna be good. and then have a cup of tea later on, you know, when the ‘sampling’ has gone too far…notice how everything ‘can be made better’ with a cuppa? Genius.

  6. >By complete coincidence I got to try this combo yeaterday! It was great, I would have never have thought of having beer with chocolate before this.

  7. >…it’s also a good way to initiate those who don’t yet appreciate beer. You’ll be hard pressed to find someone who doesn’t like choc.

  8. >This looks like a fantastic recipe. I’m going to make some on Sunday.

  9. >Wow, that looks really good :)I just noticed you are from Leeds… my sister used to live there for a while.Enjoy your evening, Margot

  10. >hi Margot – thanks for dropping by!

  11. >I love a good brownie, cup of tea for me too though.. And yes, lots of nuts! :)))

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