By Cheryl Mishio 2021



1cup flour

1/2 cup coconut flour

1/2 Cocoa

1tbsp powdered instant coffee (good quality)

3 eggs 

1 cup caster sugar

1/2 cup brown sugar

1 tbsp vanilla paste

1/2 cup oil

3 Tbsp melted butter

1/2 cup Sydney Brewery Dark Lager



  1. Combine dry ingredients together in large mixing bowl.
  2. Whisk together the wet ingredients

  3. Add to dry ingredients & mix until incorporated, add 1 cup chocolate chips .

  4. Pour Brownie batter into a 9X9 cake pan that has been lined with baking paper.

  5. Bake at 150 degrees for 30 minutes for a “fudgy”…. Or bake for 35 mins if you prefer a “cakey” brownie

Serve warm or cold with ice cream & Dark Lager Caramel Sauce (below). I’ve added chocolate dipped pretzels for an added touch 


Dark Lager Caramel Sauce


1/2 cup caster sugar

1/2 can Sydney Brewery Dark Lager

1/2 heavy cream


  1. Place caster sugar in a heavy bottomed pot over high heat until sugar melts to a golden amber colour.
  2. Add 1/2 can Sydney Brewery Dark Lager – careful as the beer & sugar will foam up and be extremely hot.
  3. Reduce heat, stirring constantly until liquid reduced by half.
  4. Once reduced add 1/2 heavy cream gradually, keep simmering on stove until caramel sauce reduces & slightly thickens.
  5. Strain mixture and set aside to cool before placing in refrigerator to chill overnight. The Caramel Sauce will thicken more as it chills.
  6. The caramel sauce can be made up to 3 days in advance.