Guinness & chocolate brownies

I have done Question Time on BBC television four times because I believe that it’s good to do things that frighten us. The last time I popped up on the panel I was alongside Jack Monroe. We’d never met before, but I knew her food writing and was thrilled to meet her. A few months later I signed up to spend a Saturday morning clearing out a new woodland play area at the back of the boys’ school. I thought coffee and cake might be in order, and Jack sent me this recipe, which I made in batches. I never tasted them, but every brownie I produced was consumed with an enthusiasm for sweet treats you don’t usually see among Notting Hill mums! MAKES oil, for greasing (optional) 250ml Guinness 200g dark chocolate, broken into small pieces 200g butter, cubed 3 eggs 300g caster sugar pinch of salt 150g plain flour 100g milk chocolate, broken into small pieces

Preheat the oven to 180C/fan 160C/gas 4. Use a little oil to grease a shallow 30cm x 20cm baking tin, or line it with baking parchment. Pour the Guinness into a small pan and place over a low-medium heat. Perch a mixing bowl on top, add the dark chocolate and butter and allow to melt together, stirring occasionally.

Meanwhile, break the eggs into a bowl, add the sugar and salt and whisk together until well combined. Gradually add the flour a quarter at a time, beating it all in before adding the next batch.

When the melted chocolate and butter have combined, very gradually beat them into the flour and egg mixture. Now it is time to add the hot Guinness, which should have reduced by half (125ml instead of 250ml). Gradually pour it into the chocolate mixture, mixing well all the time. It will be very runny – Jack says it looks like ‘brownie soup’.

Pour the batter into the prepared tin, then poke the milk chocolate pieces into it at random intervals. Bake on the middle shelf of the oven for 40 minutes – don’t be tempted to open the door.

Set aside to cool for at least an hour before cutting into 24 squares. Leave to cool completely before serving.