This morning before going to the job centre I opened a bottle of stout, not for drowning my jobless sorrows, but for baking a super quick and tasty batch of brownies to scoff down with my morning coffee.
I thoroughly recommend beer in the morning, if it is baked into something chocolatey and indulgent.
These brownies are surprisingly fudgey and gooey considering they don’t contain melted chocolate/ silken tofu/ or vegan marg, like most fudgey gooey brownies. This is a bonus, as everything could be kept in the cupboard ready to make these beauty’s. I often find that when I buy a bar a chocolate to keep in my cupboard, just in case I want brownies, it never lasts long enough. I generally eat it as soon as I get back from the shops.Whereas, I am yet to get through a whole tub cocoa powder in one day….
I sugesst serving this brownie reheated with vegan ice cream, chocolate sauce and a cute dinky little cake fork.
1 cup soft dark brown sugar
1/2 cup unrefined golden cater sugar
1 cup stout/ beer (I used Dark Horse Stout from elmtree beers, a local brewery)
1 cup canola oil/ rapeseed oil
extra cocoa powder for dusting the brownies once baked
Optional extras for even more awesome brownies:
1/2 cup dark chocolate chunks
1/2 cup chopped nuts, I like hazelnuts best!
Grease and line a 9″ by 13″ brownie/tray bake pan and preheat the oven to 180c/350f. Sift together the plain flour, baking powder, cornflour, salt and cocoa powder together in a mixing bowl and set aside. In a measuring jug/ separate bowl, whisk together the two types of sugar, oil and the beer, make a well in the centre of the dry ingredients and pour in the wet ingredients, whisk together until just combined. Fold in any of the optional extras, then pour carefully into the baking pan. Level out the mix and bake for 25 minutes. Leave to cool completely before slicing and serving.