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Fraser’s Folly

Fraser’s Folly

Fraser’s Folly

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 x 100g slabs Lindt 70% dark chocolate
  • 1 x 150g Cadbury Dairy Milk
  • 1 cup butter
  • 1 cup Moer Koffie Condensed Milk Stout (a collab between Fraser’s Folly & Beer Country)
  • 1 cup brown sugar
  • ½ tsp salt
  • 1 tsp vanilla essence
  • 1 tsp instant coffee
  • 3 eggs
  • 1 cup flour
  • 1 cup pretzels, broken up


Preheat the oven to 180⁰C and line a 20x20cm baking tray with baking paper.

In a small pot bring the stout to a boil, then turn down the heat and simmer for ten minutes. It should reduce to ¼ cup, then set aside to cool.

To melt the chocolate and butter together you need to create a double boiler. Fill a small pot with a little water and heat until it begins to simmer. Then place a glass bowl or a smaller pot on top. The top bowl or smaller pot must not touch the water. The idea is that the steam will gently melt the chocolate and butter in the top bowl. Melt the chocolate and butter, stirring occasionally, until mixed and completely melted.

Transfer the chocolate mix into a medium-size bowl and let it cool slightly. Then whisk in the stout, sugar, salt, vanilla and coffee. Next whisk in the eggs followed by the flour and lastly the pretzels. Pour the mixture into your baking tray and top with a few whole pretzels. Bake for 30 minutes. At the 30-minute mark, stick a toothpick into the brownies to see if they are done. It should come out relatively clean. If the centre is too moist then bake for 5 minutes longer. Let the brownies cool and firm up before you cut them. Alternatively, just throw a few scoops of ice cream straight into the tray and eat the lot.


*Beer Country is South Africa’s first TV show dedicated to beer, food and fire.

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