We love a good baking project to ease the passage of Sunday – these brownies are minimum fuss and maximum yum.
160ml Guinness (sub Stag Saor stout for gluten-free)
270g dark chocolate
3 eggs [restrict]
100g ground almond
Pinch of salt
Preheat the oven to 175°C. Line a square tin (approx 24cm) with baking paper. Boil the Guinness for about 5-10 minutes until reduced by half. Melt the butter and the chocolate together and stir until smooth.
Place the sugar and eggs in a large bowl and whisk together then whisk in the melted chocolate mix and the reduced Guinness. Gently stir in the ground almond and salt.
Pour into the lined tin and bake for about 30 to 40 minutes, leave a wobble in the centre for max gooiness.
Cool before cutting into pieces.[/restrict]