Ingredients

Brownie: 
150g dark chocolate 
200g butter
200g brown sugar
150g self raising flour 
40g cocoa powder
3 eggs 
100gm hazelnut

Cream:
1 x 375ml bottle stout 
100g dark chocolate
200g cream 
3 tbs caster sugar 

Coffee syrup:
90ml espresso coffee
100g caster sugar
2 cups boiling water 

Garnish: 
Crushed salted pretzels

Method

Brownie

Heat the oven to 180C and line a 20cm x 20cm baking tin with baking paper. 

 Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.

 Mix together the sugar, flour and cocoa and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through crushed hazelnuts.

 Pour into the tin and smooth the surface. Bake for 25 – 30 mins. 

 Allow to cool before slicing.

Stout cream

Melt the sugar over a moderate heat in a pot or frying pan. 

Add the stout, and slowly reduce by half.

Add in the chocolate and melt – you want a nice syrupy consistency. Allow to cool.

 Whisk/beat the cream until firm peaks form.

Slowly add stout liquid and fold it through the cream. Once combined, set in the fridge.

Coffee syrup 

Add sugar and boiling water to pot. 

Reduce over a moderate heat until it becomes a nice syrupy consistency. 

Combine the espresso with sugar syrup and further reduce slightly.

To serve

Drizzle the coffee syrup onto your plate/bowl.

 Crumble the brownie on next.

 Finish with crushed salted pretzels and stout cream.

 You’ll find CARO Club at the Double Shot Coffee Fiesta, which is on at the Soldiers’ Memorial Garden in Unley from 10am-4pm this Sunday. The fiesta will include tastings, workshops, food stalls, live music and family-friendly activities. Details here.