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Beer and Bacon Brownie

September 12, 2016 By Dane McGregor Leave a Comment

There has been a lot of talk recently about chocolate and beer making a surprisingly delicious team. I’ve seen this combo drawing in people for chocolate and beer pairing evenings, along with craft breweries releasing chocolate infused brews. So this got me thinking, let’s bake the two ingredients together and create something amazing. However I still felt it needed something else, so what goes with beer? Bacon!

For all the blokes out there (or the other-half who wants to score some extra brownie points) I introduce to you all, the Beer and Bacon Brownie.

With the smooth yet rich pairing of chocolate and beer, this fudgy brownie is filled with tasty bacon pieces that is sure to impress the man of the house.

If you can get your hands on a beer with either chocolate or coffee flavours that’s a bonus, otherwise simply go for your favourite. For this recipe I went for my favourite IPA and used Manuka smoked shoulder bacon. Dig in!

BEER AND BACON BROWNIE
 
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Prep time
40 mins
Cook time
60 mins
Total time
1 hour 40 mins
 
Serves: 12 Slices
Ingredients
  • 150g Plain Flour
  • 30g Cocoa Powder
  • ½ Teaspoon Salt
  • 230g Caster Sugar
  • 230g Brown Sugar
  • 100g Chocolate - Melted
  • 200g Chocolate Chips
  • 115g Butter
  • 125ml Beer -Room Temp
  • 4 Eggs
  • 2 Vanilla Extract
  • 300g Bacon - Roughly 5 Slice
Instructions
  1. Flick oven onto 180°c bake. And grease or line a square 20cm tin with baking paper.
  2. To start, dice and cook bacon in a pan and then set aside to cool and drain of any oils.
  3. For the brownie, sift the flour, cocoa powder and salt and set these dry ingredients aside.
  4. Now it's time to melt 100g of chocolate and brown the butter. Place chocolate in a small pot above a larger pot of boiling water (making sure top pot doesn't touch the water) and stir around chocolate until it melts. While chocolate is melting, in yet another pot, swirl the butter around on a medium heat until it starts to turn a golden colour.
  5. When chocolate has melted and butter golden, pour the butter into the melted chocolate and whisk until smooth. Measure out the room temperature beer and add this to the chocolate/butter mixture.
  6. Either in a free-standing mixer or using a hand-held beater, add the eggs and sugar to a large bowl and beat on a medium speed for a few minutes until silky.
  7. Lowering the speed, add the chocolate/butter mixture along with the vanilla and mix until incorporated.
  8. Finally fold through dry ingredients, chocolate chips and bacon until just combined. Don't over mix.
  9. Pour mixture into prepared tin and bake for around 60- 65 minutes or until filling has mostly set.
  10. From the oven you can place the tin straight into the fridge to stop it baking further.
  11. When the brownie has cooled, ideally overnight, you can then slice it up and serve!
3.5.3235

 

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I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

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Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
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