1. Preheat the over to 180°C
2. Put a saucepan with an inch of water in, on a medium heat.
3. Place a bowl on top of the saucepan and break up the chocolate into the bowl.
4. Add the butter to the chocolate in the bowl and stir every now and then until it is fully melted.
5. Remove from the heat.
6. While whisking the chocolate and butter mix in the sugar until combined.
7. Add the stout and stir gently and mix until combined. 
8. Gently a spoon at a time, Sprinkle in the powdered malt and mix until combined. Do not just pour it in or it will clump up and not mix in.
9. Set aside and allow to cool slightly.
10. In a jug, crack the eggs and begin to whisk until the eggs are broken up and its now a yellow mixture. Do not whisk until its foamy as this will create a more cake like brownie.   Add 1/2 of the whisked eggs to the chocolate mixture and mix until just combined.  Now add the remaining eggs and the vanilla extract and mix again until just combined.
11. Sieve the flour, cocoa and salt into the chocolate mixture and mix until just combined.
12. Line the baking tray with the parchment, remember to leave some extra over the side to make removing from the tray easier once cooked.
13. Pour the brownie mixture into the baking tray and gently shake until it is level.
14. if you want to add chocolate chips, sprinkle them in now. It is a very wet batter so they may sink. 
15. Pop in the oven and bake for 40 - 50 minutes.  Test to see if it is cooked using a toothpick or a skewer. If it comes out clean-ish - a few moist crumbs, it's cooked.  If it comes out gooey, then put it back in for 2-3 minutes more and then check again.
16. Once cooked, remove from the oven and allow to cool and for the centre to set.
17. Once cool enough to handle, using the excess parchment, remove the brownies from the baking tray and cut into squares and serve or leave to cool completely. 

You wont need any chocolate sauce, but a scoop of vanilla ice cream goes really well with these brownies. Enjoy!