The brownies, minutes before being devoured
Rich dark chocolate + full-flavoured malty porter = the most lusciously moist brownies. Enjoy!
Chocolate and Knockmealdown Porter Brownies
A dark, full-bodied beer is a good balance to the chocolate in these brownies. I use Knockmealdown Porter here but Dungarvan Black Rock Irish Stout, Porterhouse Plain or O’Hara’s Irish Stout are all worth trying. You only need 250mls for the recipe, so there will be enough left over to accompany the baked brownies – that’s if you don’t drink it while doing the wash up! Makes 16 brownies.
100g plain flour
50g cocoa
1/4 teaspoon salt
1/2 teaspoon baking powder
150g dark chocolate, 70% cocoa solids
175g butter
200g caster sugar
2 eggs
1/2 teaspoon vanilla extract
250mls Knockmealdown porter
Preheat the oven to 180°C (160°C fanbake). Grease and line a 22cm square 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 heatproof bowl over a saucepan of barely simmering water. Take it off the heat and add the sugar, whisking until smooth. Allow to cool slightly, then beat in the eggs, vanilla, porter and, finally, the sifted dry ingredients until just blended.
Pour into the prepared tin and bake in the preheated oven for 22-25 minutes until set but still a little squidgy in the middle. Cool in the pan then cut into 16 pieces.
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Hurrah! Can’t wait to make a batch of these. x
I know you love to use beer in cooking – hope you enjoy these!
Oh just bought some of eight degrees north knockmealdown porter and was just thinking of a recipe i could use it in. I am def going to try out your one this week!!
I have to say that it’s also brilliant used in meat dishes but I think these brownies definitely have the edge.
meant eight degrees brewing!!!
Not a problem – you’d be surprised how many people call it that!