1. Start with the beer reduction. Add the beer to a small saucepan and bring it to a boil. Let the beer cook and boil down to about 1/3rd (80ml) of the original amount. Set aside and let cool down. Take one tablespoon of the beer reduction and set it aside for the frosting.

2. Preheat the oven to 180°C (350°F). Line a square baking tin* (18×18 cm) with baking parchment and set aside.

3. Chop the chocolate and add it to a microwave-safe bowl. Add butter (or margarine), cocoa powder, and sugar and heat up the mixture in the microwave until the chocolate and butter melted completely. You want it to turn into a smooth chocolate sauce. In case you don’t have a microwave, melt everything over a pot with simmering water.

4. Add the chocolate sauce and the beer reduction to a large mixing bowl and stir to combine. Next, add the egg white and vanilla extract and mix until well combined. Add flour and salt and mix until just combined – do not overmix! Transfer the batter to the prepared baking tin and spread evenly. Bake the brownies for about 40-45 minutes – or until a toothpick inserted in the center of the brownies comes out (almost) clean. Take out of the oven and let cool down completely.

3. For the frosting, add cream cheese, confectioners’ sugar and the beer reduction to a bowl and mix until well combined. Remove the brownies from the baking tin and spread the frosting evenly on top before cutting into squares.