This is a recipe that Caroline – aka Ms Eight Degrees Brewing Marketing, aka Bibliocook – developed with the first ever batch of Knockmealdown back in 2011. Since then she’s baked these Double Chocolate Knockmealdown Irish Stout Brownies for demos, for food and beer pairing evenings and delivered countless trays of them to the brewery. They never last long.
You’ll find lots of other baking with beer recipes at Bibliocook: 10 best baking with beer recipes.
Double Chocolate Knockmealdown Stout Brownies
This is the base recipe but these brownies can be customised any way you want. Most popular baked-on toppings include: a scattering of oreo-type cookies; a peanut butter cheesecake topping swirled through; butterscotch and pretzels; with salted red ale caramel drizzles. So much to play with! Makes 30 brownies.
125g plain flour
1/4 teaspoon salt
1/2 teaspoon baking powder
150g dark chocolate
200g caster sugar
1/2 teaspoon vanilla extract
250mls Knockmealdown stout
Preheat the oven to 180°C (160°C fanbake). Line a rectangular 2 x 25 x 30cm Swiss roll tin with greaseproof paper.
Sift the flour, cocoa, salt and baking powder together and set to one side.
Gently melt the chocolate and butter together in a large saucepan over a low heat. Take it off the cooker and add the sugar, whisking until smooth. Allow to cool slightly, then whisk in the eggs, vanilla, porter and, finally, the sifted dry ingredients until just blended.
Pour into the prepared tin – this is a very runny mixture – and bake in the preheated oven for 18-20 minutes until set and a skewer inserted into the middle comes out clean. Because of the amount of liquid used, you don’t need to underbake these brownies.
Cool in the tin then cut into 30 pieces and store – if you have any left – in an airtight tin. These get more delectably moist the longer you keep them.