He’s back! And he’s showing us how to make dessert this time. His stout brownies are deliciously soft and will add a lovely richness that perfectly complements the chocolate.

SERVES 6-8 // COOKING TIME 40 mins

INGREDIENTS
For the brownies
½ cup Castle Milk Stout
¼ cup vegetable oil
2¼ cups brown sugar
1 tsp vanilla essence
2 large eggs
1¼ cups flour
¼ cup cocoa powder
1 cup macadamias, roughly chopped
For the ganache
100g white or caramel chocolate chips
4 tbsp peanut butter
1 tbsp butter
1 tsp caramel essence
2 tbsp Castle Milk Stout, chocolate infused
1 tbsp icing sugar
2 tbsp heavy cream

METHOD
For the brownies
1. Preheat oven to 180°C and grease a square baking tray about 22cm x 22cm in size.
2. Mix the Castle Milk Stout, oil, sugar and vanilla essence together in a bowl.
3. Once combined mix in 1 egg at a time then add flour and cocoa and whisk until smooth.
4. Add the macadamia nuts and stir through. Pour mixture into your greased baking tray.
5. Bake for 25 minutes. The baked brownie needs to pull away from the sides of the baking tray but be a little undercooked in the middle.
6. Cool for 10 minutes and turn out on to a cooling rack.
7. Cut into squares and allow to cool completely.
For the ganache
1. In a double boiler combine the chocolate chips, peanut butter, butter, caramel essence, Castle Milk Stout and icing sugar, and stir until melted, smooth and glossy.
3. Take the bowl off the heat and fold in the cream.
4. Smooth the ganache on to brownies before it gets too cold or sets.

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