....is a Stout Brownie with Chocolate Stout Glaze

This Brownie is an another attempt at baking with beer. Ales and stouts can add flavor to savory foods and desserts and the carbonation can act as a leavening agent in breads and cake, creating a lighter batter and therefore an airier baked result. I wanted to improve on the Oated Stout Cake with Peanut Butter Frosting to make an even stoutier treat (and it allows me to use made up words like stoutier). 

MMcK came over for the final installment of the Furlough Bakery, though this won't be the last sweet treat collaboration we'll have to come up with a new name. We used a loosely translated version of Gwenyth Paltrow's Fudgy Choclate Brownies & a glaze intended for a Better Happier St. Sebastian Maple Doughnut

(I would really like to make these someday when I can borrow a friend's doughnut pan, after she moves home from Texas....)

Stout Brownie

2 Cups Flour
1/2 Cup Cocoa Powder
1 1/2 Tbsp Baking Powder

Pinch of Salt
1 Cup Sugar
1/2 Cup Brown Sugar

1/2 Cup Butter
1/2 Cup Stout
1/2 Cup Cocnut Milk
1 tsp Vanilla
2 Tbsp Coconut Oil
1 Cup Chocolate Chips, Divided

Heat oven to 350°. Combine Flour, Cocoa Powder, Baking Powder and a inch of Salt into a bowl.

Whisk Sugars, Butter, Stout, Coconut Milk and Vanilla in another bowl.

Fold wet ingredients into dry ingredients.

Pour half the batter into a greased 9" x 13" baking dish; top with half the Chocolate Chips. Pour remaining batter into dish and top with remaining Chocolate Chips.

Bake until toothpick comes out clean, 30 minutes. Let cool before glazing.

Chocolate Stout Glaze
3 oz. dark chocolate
1/4 cup light cream
about 1/8 cup chocolate stout beer

Heat in microwave for 1 minute, 20 seconds at a time, stir Chocolate until it begins to melt. Pour in the Cream and Beer and continue mixing until combined and the glaze is thickened, about 4 minutes. Let cool for 20 minutes.

Happy Baking!