Cooking with Camden: Batch Bakery
We love beer. We love food. We love food with our beer and we love beer in our food. And it seems others like to cook with Camden Town beer as well. One of those is Batch Bakery who regularly sell their brilliant brownies from the Brewery Bar. Here’s some more about them and their great bakes.
Batch was set up earlier this year by Hannah, an experienced bakery manager, and Justine, a self-trained professional baker who has sold cakes at markets around London. Batch focus on brownies and decided upon this after noticing that they were the one thing their customers consistently singled out as being a favourite.
They bake a wide varieties of brownies including salted caramel, The Dude (White Russian), Terry (the world’s first and only 6 nut brownie), dark chocolate fudge, beetroot blondie, The Elvis (banana peanut, caramel), The Wogan (Irish whiskey & prune), maple bacon, raspberry mint choc chip and there’s Black Bottom Stout, which is where Camden Town beer comes in – that uses Camden Ink.
Black Bottom Stout Brownies used to be made with a different stout until Batch realised that Ink was way more delicious. Justine from Batch says: “The flavour of the Ink is so much deeper and richer than the Guinness, you can really tell the difference in the brownie. It tasted great before but the Ink makes it AWESOME. One of my happiest moments in recent memory was sitting at the stall in the brewery, eating a piece of the stout brownie and drinking a pint of Ink. Good times.” High five, Justine. And a fist bump.
“It’ll taste better with chocolate over 50% min cocoa solids”
Here’s the recipe for Stout Brownies (not the exact one on the stall, but it’s close!). Justine says “Use whatever ingredients you like (apart from battery eggs), but it’ll taste better with vanilla extract (not essence), good cocoa powder (Green & Blacks is best) and chocolate over 50% min cocoa solids.” She makes damn good brownies so listen to that advice.
Ink Stout Brownie
Camden Ink: 80ml
Vanilla Extract: 1tsp
Plain Flour: 150g
Cocoa Powder: 50g
Place the butter and chocolate in a bain-marie over a medium heat. When completely melted turn off the heat and leave to cool slightly.
“Add the Ink and whisk well. Don’t worry if the mixture separates a little, it’ll be ok.”
Add the Ink and whisk well. Don’t worry if the mixture separates a little, it’ll be ok.
In a large bowl, whisk the sugar, eggs, vanilla and salt until well combined.
Sift the flour and cocoa powder into a bowl.
Add the chocolate-butter-Ink mix to the egg-sugar mix and whisk until fully incorporated.
Chuck in the flour and cocoa powder and mix until the batter is smooth. Don’t worry about folding, just give it a good beat.
Pour into a greased, lined tin, about 20x28cm (but anything will do really, just as long as it’s not too much bigger than that – you don’t want a pancake brownie. Adjust baking times to suit the tin – slightly longer for a smaller tin and vice versa). Bake at 180C for about 25 minutes. The brownie should still have a little bit of a wobble in the middle when it comes out. Be brave. If it turns out too gooey you can just warm it up and eat it with ice cream like a chocolate fondant. Mmmm.
The brownie will be great by itself but we’d recommend whipping up a
little cream cheese frosting to go on top. Cream cheese + stout brownie =
And here’s an important tip from Justine (something we can relate to when brewing!): Listening to Wu-Tang whilst baking makes for a denser brownie. When the 80′s spotify playlist comes on, the texture veers towards the gooey. And The Smiths makes them chewy. Don’t play them anything in the Top 10. It never ends well.
Cooking with Camden Ink! Batch Bakery are at the Brewery Bar a few times in the next few weeks. Come on over and try their awesome brownies.
Anyone else been cooking with Camden Town beer?