Rich dark chocolate + full-flavoured malty porter = the most lusciously moist brownies. Enjoy!
Knockmealdown Porter Brownies
A dark, full-bodied porter or stout is a good balance to the chocolate in these brownies. I use Knockmealdown Porter from Eight Degrees Brewing here but Dungarvan Black Rock Irish Stout, Porterhouse Plain or O’Hara’s Irish Stout are all well worth trying. You only need 250mls for this recipe, so there will be a little left over to accompany the baked brownies – that’s if you don’t drink it while doing the wash up!
100g plain flour
1/4 teaspoon salt
1/2 teaspoon baking powder
150g dark chocolate, 60% cocoa solids – I often use a combination of 50% and 70%
200g caster sugar
1/2 teaspoon vanilla extract
250mls Knockmealdown porter
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 heavy based 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. Serve with a scoop of good vanilla ice cream and some warm Caramel Ale Sauce for a superb desert.
Makes 30 brownies.