Preheat the oven to 350°F. Butter an 8-inch square baking pan (ceramic, glass or metal) and line with parchment paper. This makes it easier to remove the cake from the pan.

In a large bowl using a wooden spoon, mix the butter, brown sugar, peanut butter and vanilla until well combined.

In a medium bowl, sift together the flour, baking powder and Kosher salt.

Gently stir the flour mixture into the large bowl with the batter until combined.

Carefully stir in the stout. Be careful that it doesn’t splash out of the bowl.

Transfer the batter to the prepare pan and smooth it out.

Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean.

Transfer to a wire cooling rack for 10 minutes. Remove cake from the pan and allow to cool completely.

Place chopped chocolate in a small heat-proof bowl.

Once the cake is cooled, add heavy cream to a small saucepan. Heat cream over medium heat until it’s just about to bowl (you’ll see little bubbles forming along the sides of the pan).

Pour the hot cream over the chocolate. Whisk unit the chocolate and cream are smooth and glossy.

Remove the parchment paper from the cake and place the cake back on the wire rack.

Carefully pour the glaze over the cake, smoothing it to the sides. Some may drip off the cake. Let sit for about 30 minutes so the glaze sets.

Transfer cake to a square plate. Refrigerate cake. Can be prepared a day in advance. Take cake out of the refrigerator 30 minutes prior to eating. It’s fine if it sits at room temperature longer.