Coconut-Frosted Stout Brownies

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.

Katie Barreira

Coconut-Frosted Stout Brownies

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    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


    Prep: 30 min Total: 60 min
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    • 1

      Heat the oven to 350 degrees F and position a rack in the middle. Butter a 9x13-inch baking dish and set aside.

    • 2

      In a medium saucepot, melt the butter in the stout over medium heat. Remove from heat and whisk in the cocoa powder until smooth.

    • 3

      In a medium bowl, whisk together the flour, baking soda and salt and set aside.

    • 4

      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.

    • 5

      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.

    • 6

      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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