Stout’s creamy body and rich malt flavor pair perfectly with dark chocolate, and the beer’s carbonation acts as a natural leavener for these delicious, chewy brownies.
|1 cup (2 sticks) unsalted butter, plus more for greasing baking dish||2 large eggs|
|1 cup stout, such as Guinness||1 cup granulated sugar|
|3/4 cup cocoa powder||1/4 cup unsweetened coconut milk|
|1 1/3 cups flour||1 cup confectioners' sugar|
|1 teaspoon baking soda||1 cup shredded coconut|
|1/2 teaspoon salt|
Heat the oven to 350 degrees F and position a rack in the middle. Butter a 9x13-inch baking dish and set aside.
In a medium saucepot, melt the butter in the stout over medium heat. Remove from heat and whisk in the cocoa powder until smooth.
In a medium bowl, whisk together the flour, baking soda and salt and set aside.
In a large bowl, beat the eggs and the granulated sugar until light in color and fluffy, about 2 minutes. Beat in the cocoa and stout mixture until thoroughly combined. Slowly add the dry ingredients and beat until just combined.
Pour batter into prepared dish and bake until a toothpick inserted in the center comes out clean, about 15 to 20 minutes. Place on a rack to cool.
In a medium bowl, whisk together the coconut milk and confectioners’ sugar and pour over the cooled brownies, spreading glaze evenly with a spatula. Sprinkle shredded coconut on top and cut into squares.
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