Beer Brownies With Apricot Whiskey Swirl



Another competition entry for Yann, another baking challenge for me.

For his Jameson competition entry he combined an IPA beer, apricot brandy and whiskey in a warming, homey fireside drink. And what dessert says warmth and comfort better than brownies? The base for my dessert is therefore simple chocolate brownies, with a touch of coffee and a craft IPA beer (I used Bevog’s Kramah) to make them moist. To add some colour and lightness i joined apricot puree with whiskey, cream cheese and sour cream in a second layer, creating a marbled effect.


IPA brownies (20×20 cm pan)

  • 120g flour
  • 60g cocoa powder
  • 1 pinch of salt
  • 260g sugar
  • 3 eggs
  • 110g oil
  • 50g butter, melted
  • 120g beer
  • vanilla extract

Apricot-whiskey layer

  • 300g apricots
  • 100g cream cheese
  • 100g sour cream
  • 30g flour
  • vanilla extract
  • whiskey, to taste




Mix everything.  🙂 keeping it simple this time

Apricot-whiskey layer:

Lightly cook the apricots, just enough that they soften a little, so it will be easier to puree them. Cream together cream cheese and sour cream. Add the remaining ingredients and mix well.


Preheat the oven to 180°C.

Pour the brownie layer in a baking pan lined with parchment paper, saving a bit for later.

Add the apricot mixture and spread it evenly over the brownie layer. drizzle with remaining brownie batter. Take a toothpick and draw swirls through both of the layers.

Bake for about 20-30min.


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