Guinness brownies
Swirls of homemade caramel and a glug of stout makes for a sweet-yet-subtly-bitter traybake. These Guinness brownies are the perfect sophisticated snack
Chocolate stout cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
- 250g unsalted butterplus extra for the tray
- 250ml stout
- 75g cocoa powder
- 400g caster sugar
- 150ml soured cream
- 2 eggs
- 1 tbsp vanilla extract
- 275g plain floursifted
- 2½ tsp bicarbonate of soda
Stout caramel
- 100ml stout
- 50g soft light brown sugar
- 15g caster sugar
- 10g dark chocolate
- 50ml double cream
Frosting
- 100g soft cheese
- 50g icing sugar
- ½ tsp cornflour
- 40ml double cream or whipping cream
Nutrition: (10)
- kcal658
- fat34.2g
- saturates21.1g
- carbs76.3g
- sugars54.1g
- fibre2.4g
- protein7.3g
- salt0.8g
Method
step 1
Butter and line a 26cm x 16cm baking tray with baking paper, leaving enough to hang over the side. Heat the oven to 170C/150C fan/gas 3. Put the stout and butter in a pan over a low heat until the butter has melted. Remove from the heat and stir in the cocoa powder and caster sugar. Set aside to cool slightly.
step 2
Put the soured cream, eggs and vanilla extract in a large bowl and whisk together. Pour in the stout mixture and whisk together again. Add the flour and bicarb with a large pinch of salt, and fold into the liquid mixture. Pour into the tin, then bake for 35 mins until a toothpick poked into the centre comes out clean. Transfer to a wire rack, leaving to cool completely in the tin.
step 3
Meanwhile, make the stout caramel. Put the stout and sugars in a small pan over a medium heat, stirring, and bring to the boil. Reduce the heat and simmer for 10 mins until reduced by half. Remove from the heat. Stir in the chocolate, cream and a pinch of salt.
step 4
To make the frosting, use an electric hand whisk to beat together the soft cheese, icing sugar and cornflour. While still beating, steadily pour in the cream. Continue beating until thickened – it should be soft but not runny.
step 5
Lift the cake from the tin using the baking paper and then top with the frosting, using a piping bag if you want to create a professional finish. Drizzle with the stout caramel. Cut into pieces and serve.
