Ingredients

Ingredients for brownies:

5         oz (150 g) dark chocolate

6         oz (175 g) unsalted butter

7         oz (200 g) brown sugar

2         large eggs

3         oz (75 g) whole wheat flour

2         oz (50 g) cocoa powder

7         oz (200 mL) Garrison Nut Brown Ale

7         oz (200 g) wild blueberries

In a double boiler, melt chocolate and butter. Mix in sugar. Beat eggs until thick and glossy. 

Sift flour and cocoa, fold into mixture. Stir in beer. Fold in blueberries. 

Pour into a 9-inch lined cake pan. 

Bake at 350⁰F (180°C) for 20 minutes or until top has risen slightly and there is a slight wobble in the middle of cake. Allow to cool completely.

Maple Mousse Cream:

1¼      cup (300 mL) condensed milk

½        cup (120 mL) maple syrup

1½      tsp (7 mL)   gelatin powder

1          cup (250 mL) whipping cream

2         oz (40 g) sugar

Mix maple syrup and condensed milk in a metal bowl. In small saucepan, sprinkle gelatin over ½ cup (125 mL) of cream and set 2 minutes. Stir well over low heat until gelatin dissolves completely, and then cool. Add sugar to remaining cream and whisk to stiff peaks. Mix gelatin mixture into the whipping cream mixture. Refrigerate. 

Cut into 9 brownies, spoon mousse on top and enjoy.