These are the brownies that Caroline has been baking for beer and food demos all over the country, most recently at last weekend’s Electric Picnic. Well worth trying out.
Knockmealdown Porter Brownies
A dark, full-bodied porter or stout is a good balance to the chocolate in these brownies. You only need 250mls for this recipe, so there will be a little left over to accompany the baked brownies
100g plain flour
1/4 teaspoon salt
1/2 teaspoon baking powder
150g dark chocolate, 60% cocoa solids. Easiest use a mixture of 50% and 70% cocoa solids.
200g caster sugar
1/2 teaspoon vanilla extract
250mls Knockmealdown porter
Preheat the oven to 180C (160C 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 heavy 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, but don’t worry! – 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. Serve with a scoop of good vanilla ice cream and some warm Caramel Ale Sauce for a superb desert.
Makes 30 brownies.