• Preheat oven to 375 degrees F. Line an 8x8-inch baking dish with foil; coat with cooking spray.
• Melt 6 tablespoons butter in a small saucepan over medium heat, and stir in the ale. When mixture is hot and starts to bubble, turn heat off, and stir in bittersweet chocolate, until melted and well combined; set aside.
• In a medium sized mixing bowl, sift together flour, cocoa powder, espresso powder and salt.
• In a large mixing bowl, using an electric mixer on high speed, beat together eggs, granulated sugar and vanilla, for 3 minutes. Reduce mixer speed to low, and beat in melted chocolate mixture, until well combined.
• Stir in flour mixture, until just combined. Scrape batter into prepared dish and sprinkle with macadamia nuts; bake at 375 degrees F, for 28-30 minutes, or until set. Cool on a wire rack for 30 minutes.
• Melt the additional 1 1/2 tablespoons butter in a small saucepan set over medium heat; stir in additional 3 tablespoons ale, cream and brown sugar. Bring mixture to a boil, whisking frequently. Reduce heat to medium-low and simmer for 5-6 minutes, whisking frequently, until reduced and bubbly.
• Remove pan from heat and cool for 5 minutes. Stir in white chocolate until melted and smooth, placing pan back on heat source if necessary.
• Pour white chocolate-toffee glaze over brownies, and smooth the surface, using a rubber spatula.
• Freeze the brownies until set, about 1-2 hours. Lift the foil-lined brownies out of dish, and slice into bars, using a sharp knife.

Recipe from Emiline