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Black velvet brownies
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Use the leftover stout from the brownies to make a glorious caramel sauce.
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
1⁄2 tsp baking powder
For the cream cheese swirl:
180g full-fat soft cheese
50g crème fraîche or soured cream
100g caster sugar
1 tsp vanilla bean paste
1. Preheat the oven to 180 ̊C, 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.
2. 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, crème fraîche (or soured cream) and sugar in another bowl. Beat in the egg and vanilla bean paste until smooth.
3. 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.
Typical values per serving:
This recipe was first published in January 2017.