Hanlons Port Stout Brownies

Prepare: 30 mins

Cook: 1 hr 5 mins plus cooling

Pour the stout into a saucepan and place over a medium-high heat; bring to a simmer and let it bubble away until the volume has reduced to 100ml (this will take 15-20 minutes), being sure to watch that it doesn’t boil over. Set aside the reduced stout, and preheat the oven to 180°C (Gas Mark 4). Grease and line a 20cm square tin with baking paper.

Next, put the butter in a heatproof bowl, then break the dark and milk chocolate into roughly even chunks and add those to the bowl, too. Place the bowl over a pan of simmering water (make sure the base of the bowl doesn’t touch the water), stirring occasionally, until everything has melted together, then take the pan off the heat and set aside. Break the eggs into a large mixing bowl, then add the sugar and use an electric hand whisk – or a stand mixer, if available - to beat together for about 10 minutes, until thick. Use a metal spoon to fold the melted chocolate and butter mixture gently into the eggs, along with the reduced stout and the sea salt. Sieve in the flour and cocoa powder, and fold together until well combined. Pour the batter into the lined tin, then bake for 30-40 minutes in the hot oven. The brownies are ready when the top looks firm, and a knife inserted into the centre has moist crumbs (but no raw batter) clinging to it when removed. Cool the finished brownies in their tin before cutting into 16 squares to serve.