Guinness, Coffee and Chocolate Brownies with Tahini Salted Caramel

Rich, decadent and perfectly balanced with sweetness from chocolate, bitterness from guinness, nuttiness from tahini and saltiness from crunchy sea salt flakes - these are grownup brownies with a difference.

Makes 16

440 ml can of Guinness

160g unsalted butter, cut into cubes

230g dark chocolate (chopped) or chocolate chips (you can use a mixture of milk, dark and white)
290g golden caster sugar

3 large eggs, room temperature

½ teaspoon salt

125 g plain flour

80 g cocoa powder
1 tbsp espresso powder
1 tsp vanilla extract

For the caramel:
150ml double cream
88g light brown soft sugar
25g butter

Tahini for drizzling
Sea salt flakes for sprinkling

1. Pour the Guinness in a medium saucepan and reduce over a medium heat until you have about 150ml remaining. This will take about 15-20 mins. Reserve 100ml for the brownies and 50ml for the caramel.
2. Add the double cream, light brown sugar and butter to a small pan. Bring to the boil then simmer for 2-3 mins until thickened. Add the 50ml reduced Guinness and simmer for 3-4 mins again until you have a drizzling consistency. Add 1/4 -1/2 tsp sea salt flakes to taste then leave to cool to room temperature and put in the fridge for at least 30 minutes.
3. Preheat the oven to 160C fan/180C.
4. Line a 20cm square baking tin with parchment. Melt the butter and chocolate over a pan of gently simmering water until melted completely.
5. Add the sugar and eggs to a stand mixer or use electric beaters to whisk the mixture for at least 5 minutes until pale, fluffy and doubled in volume.
6. Add the chocolate, remaining 100ml reduced Guinness and vanilla. Fold gently with a spatula or large spoon.
7. Sift over the flour, cocoa powder, espresso powder and salt and fold again until completely combined.
8. Pour half the mixture into the brownie tin. Swirl over some of the caramel. Top with the remaining brownie batter, then drizzle over more caramel and tahini, using a cocktail stick to marble the two together.
9. Bake for 25-30 mins (you want the mixture to still have a slight wobble in the centre to achieve a fudgy not cake brownie so keep checking every minute after 25 mins).
10. Leave to cool completely in the tin before slicing into 16 squares and sprinkling with more sea salt flakes.
11. Serve however you wish!