Irish stout chocolate brownies

1. Preheat the oven to 180oC, gas mark 4; line a 20cm x 20cm baking tin with parchment. Put the stout in a large saucepan and set over a high heat. Simmer briskly for 15-20 minutes until reduced to about 100ml. Tip into a bowl and set aside to cool. Return the pan to a low heat with the chocolate and butter; allow to melt together gently, stirring to combine.

2. Take the pan off the heat and use a balloon whisk to whisk in the eggs and sugar until combined. Next whisk in the reduced stout, then the flour, cocoa and salt. Tip into the tin and bake for 25-30 minutes; set aside to cool completely.

3. For the topping, put the white chocolate and 4 tbsp double cream in a microwaveable mixing bowl or mug and microwave on low for 30-60 seconds until just warm. Stir to combine (microwave again briefly if the white chocolate has not fully melted). Scrape into a mixing bowl and chill for 30 minutes. (You can also melt the chocolate and cream together in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until combined.)

4. Remove the white chocolate mixture from the fridge and add the remaining 4 tbsp cream. Use a balloon whisk to whisk until the mixture is holding its shape. Spread over the cooled brownies and cut into 16 pieces to serve.