Ingredients
250ml Young’s Double Chocolate Stout
150g plain chocolate, preferable 70% cocoa solids
175g unsalted butter
200g soft light brown sugar
75g plain flour
50 g cocoa powder
2 large eggs
Method
Pour the stout into a measuring jug and allow the foam to settle.
Break the chocolate into a large bowl, diced the butter into the bowl and place over a pan of simmering water. Once melted, remove from the heat and stir until smooth, beat in the sugar and allow to cool to lukewarm.
Meanwhile grease a 22cm shallow tin, line with greaseproof or parchment paper. Heat the oven to 180C/160Cfan/gas4. Sieve the flour and cocoa powder together.
Using an electric beater, beat in the eggs until the mixture is glossy, carefully stir in the chocolate stout then fold in the flour and cocoa. Pour into the tin and bake for 20-22 minutes until the middle is set. The top will probably have cracks. Test the brownie with a wooden cocktail stick and it should appear to be sticky. Do not be tempted to cook longer otherwise it will become cakey and lose its characteristic fudgy texture.
Leave to cool in the tin. Turn out onto a rack and cut into squares, dust with icing sugar if liked.
Credit
Brought to you from Young's beer.
