GUINNESS CHOCOLATE BROWNIES

Makes 24

INGREDIENTS:

260g unsalted butter

300ml Guinness

100g cocoa powder

2 eggs

420g caster sugar

2 tsp vanilla essence

180ml buttermilk

300g plain flour

2 tsp bicarbonate of soda

1 tsp baking powder

For the vanilla icing

100g unsalted butter, softened

300g icing sugar

1 tsp vanilla essence

300g full-fat cream cheese

METHOD:

1. Preheat the oven to 170°C / 160°C fan / Gas mark 3. Grease and line a deep 23 x 23cm cake tin with parchment paper and set aside.

2. Melt the butter in a saucepan over a medium heat until melted. Stir in the Guinness, then remove from the heat and stir in the cocoa powder.

3. In a large mixing bowl, whisk together the eggs, sugar, vanilla essence and buttermilk and then slowly add the Guinness mixture, whisking all the time.

4. In a separate large bowl, sieve together the flour, bicarbonate of soda and baking powder. Using an electric whisk, slowly pour the dry mixture into the wet ingredients and keep whisking until it is all well combined.

5. Transfer the mixture into the baking tin and bake for about 50-60 minutes, or until the brownie is slightly firm to the touch. Set aside to cool a little, and then remove from the tin and allow to cool completely on a wire rack. 

6. Cut the cooled brownies into squares and serve with a scoop of the maple ice cream on top.

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