Back in October, I had spotted a recipe for Young's Double Chocolate Stout Brownies on Andys Kitchen and was just waiting for the right time to give it a whirl. This is how I did it:
- Melted 150g dark chocolate (100g 85% and 50g 70%) in a large bowl over hot water with 175g of unsalted butter.
- Mixed in 200g dark brown sugar.
- Beat in 2 duck eggs until mixture was thick and glossy.
- Folded in 75g sifted wholemeal flour and 50g cocoa.
- Stirred in 200ml chocolate beer as carefully as I could (original recipe stated 250ml, but as mine wasn't a stout, I didn't want to make the batter too thin).
- Poured into a 22 cm sq cake mould and baked at 180C for 18 mins.
- Left to cool and cut into 16 squares.
CT smelt the beer straight off. Is it going to be like a steak and ale pie he wondered? Sadly not. He described it as being a working man's brownie. The bitterness of the beer gave it a savoury tang and he wondered if he should be eating it in a room with a sawdust floor. It reminded him of Christy Moore's song about drinking black beer in the same public houses, smelling of smoke and strong whiskey. He also suggested that sticking one of these brownies in the sweet side of a Cornish tin miner's pasty would make him very happy.
I'm really going to have to stop CT and his free association - he's getting a bit keen on all this. I suppose it is only his usual round about way of saying that he really enjoyed these brownies.