Black velvet brownies

Name: Black velvet brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Ingredients: 100 g unsalted butter, diced, plus extra for greasing; 200 g dark chocolate, chopped; 125 ml stout (such as Guinness); 125 g light brown soft sugar; 75 g caster sugar; 3 eggs, lightly beaten; 80 g plain flour; 50 g rye flour; 25 g cocoa powder; ½ tsp baking powder

A wonderfully rich and chocolatey recipe. Use the leftover stout from the brownies to make a glorious caramel sauce.

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Vegetarian

Makes16
CourseDessert
Prepare20 mins
Cook30 mins
Total time50 mins
Pluscooling

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100g unsalted butter, diced, plus extra for greasing
200g dark chocolate, chopped
125ml stout (such as Guinness)
125g light brown soft sugar
75g caster sugar
3 eggs, lightly beaten
80g plain flour
50g rye flour
25g cocoa powder
½ tsp baking powder

FOR THE CREAM CHEESE SWIRL

180g Essential Waitrose full fat soft cheese
50g creme fraiche or soured cream
100g caster sugar
1 eggs
1 tsp vanilla bean paste

Preheat the oven to 180ºC, gas mark 4; grease and line a 20cm x 30cm cake tin with baking parchment. Put the butter, chocolate and stout in a large heatproof bowl. Set over a pan of barely simmering water and melt, stirring frequently, until smooth. Remove from the heat and cool for 3-4 minutes, then stir in the light brown and caster sugars until dissolved. Leave to cool for another 3-4 minutes.
Mix in the eggs, then sift in the flours, cocoa, baking powder and a pinch of salt; stir until smooth. To make the swirl, mix together the soft cheese, creme fraîche (or soured cream) and sugar in another bowl. Beat in the egg and vanilla bean paste until smooth.
Spoon 1⁄2 the chocolate mixture into the tin and spread out to level. Top with 1⁄2 the cream cheese mixture in spoonfuls – do not spread it out. Carefully spoon over the remaining chocolate mixture to cover, then dollop over the remaining cream cheese mixture. Tap the tin on the work surface to level, then swirl a cutlery knife through the tin to marble the 2 mixtures together. Bake for 25 minutes, until set. Leave to cool completely in the tin before cutting into squares to serve, with caramel sauce if liked.

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