Chocolate Porter Brownies
Brownies are very popular for dessert or even for an afternoon snack. They taste even better when matched with a chocolaty porter or stout.
- 250gm unsalted butter
- 50gm baking cocoa
- 200gm quality dark chocolate
- 125gm chopped 85% cocoa chocolate
- 220gm (1 cup) raw caster sugar
- 3 large eggs
- 2 teaspoons vanilla essence
- 125ml chocolate porter (such as Holgate Temptress)
- 150gm (1 cup) plain flour
- 135gm (1 cup) chopped walnuts (hazelnut or macadamia would also work)
- Butter for coating pan
- Preheat oven to 160°C.
- Coat a 23cm metal square baking pan with butter and line bottom with baking paper. Leave enough baking paper to hang over one edge to help you remove the brownies after cooking.
- Melt chopped 200gm chocolate and butter in a bowl, over a saucepan with water on low heat.
- Stir sugar into butter mixture and allow it to sit while preparing egg mixture.
- Beat together eggs, vanilla, and porter until smooth.
- Using a wooden spoon, gently mix the egg mixture with the butter.
- Sift together cocoa and flour, gradually mix into the egg and butter mixture.
- Stir in the chopped chocolate and walnuts.
- Pour into baking pan and, if you want a crunchy top, sprinkle the top of the mixture with some more caster sugar.
- Bake at 160°C for 40 to 50 minutes. A skewer will slide out fairly clean when cooked, but may still have some melted chocolate on it.
- Slice and serve with a generous glass or two of porter.