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Irish Whiskey Cask Brownies
Rich, fudgy, and just a little bit indulgent - these brownies take things up a notch. Dark chocolate and butter meet the smooth, oaky depth of Irish Whiskey Cask Stout, creating a bake that’s as luxurious as it is grown-up. Each bite is dense, gooey, and laced with the roasty coffee and vanilla notes that make this stout so unmistakable.
Serves: 12 | Prep: 15 mins | Cook: 25 mins
Ingredients
- 200g dark chocolate (70% cocoa)
- 150g unsalted butter
- 200g caster sugar
- 3 large eggs
- 100ml Innis & Gunn Irish Whiskey Cask Stout
- 100g plain flour
- Pinch of sea salt
- Optional: Walnuts or other Chopped Nuts
Method
- In a heatproof bowl, gently melt the chocolate and butter together over simmering water (or in short bursts in the microwave). Stir until smooth, then set aside to cool slightly.
- Whisk in the sugar until glossy and well combined.
- Beat in the eggs, one at a time, followed by Irish Whiskey Cask Stout. The batter should look rich and silky.
- Sift in the flour and salt, fold gently, then pour into a lined 20cm square tin.
- Bake at 180°C for 25 minutes, until just set with a soft wobble in the centre.
- Cool in the tin before cutting into squares. Serve slightly warm for that perfect fudgy middle.
Beer pairing:
Pour yourself a small glass of Innis & Gunn Irish Whiskey Cask Stout to go alongside. Its roasted malt, dark chocolate, and subtle oak sweetness mirror the flavours in the brownie - a rich, warming pairing that turns dessert into pure indulgence.
