There are few things better than a sublime chocolate brownie.
This clever recipe is the perfect combination of two decadent and delicious ingredients, stout and chocolate.
Ingredients
175g plain flour
85g butter
200g brown sugar
Method
Preheat oven to 190 degrees Celsius.
Line a 22 x 33cm (or close to) pan. You can either use nonstick foil or parchment baking paper. Make sure it comes above the edge of the pan as the brownie does rise, it surprised me how much.
Pour your measure of stout and set aside so foam settles down.
In a bowl whisk together flour, cocoa powder and salt so there are no lumps, set aside.
In a saucepan on low (and I really mean low) melt the chocolate and butter. You will need to stir constantly to prevent sticking and burning. Alternatively, you can melt in the microwave (in a microwave proof bowl). To do this put your microwave on medium power and microwave the chocolate and butter in 30 second bursts stirring well between each burst until completely smooth.
Set the chocolate mix aside to cool, minimum 5 minutes.
Beat the eggs on high until foamy and then slowly add the brown sugar and beat until light and fluffy.
Add the melted chocolate mix to the eggs and beat until combined.
Add the stout and dry ingredients alternately until combined.
Pour mix into the pan.
Sprinkle the last measure of chocolate drops evenly over the surface of the brownie.
Cook for 20-25 minutes until a toothpick comes out with a few crumbs. Cooking time will vary depending on your oven. I use the bake setting not the fan bake setting on mine.