We love a good baking project to ease the passage of Sunday – these brownies are minimum fuss and maximum yum.
Makes 12
Ingredients
160ml Guinness (sub Stag Saor stout for gluten-free)
170g butter
270g dark chocolate
260g sugar
3 eggs
[restrict]100g ground almond
Pinch of salt
Step 1
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.
Step 2
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.
Step 3
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.
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