Yield: Yields about 1 cup sauce
Stout not only gives these brownies a moist texture but also serves as the base for an unusual chocolate sauce. If you can’t find chocolate stout, regular stout is fine.
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Best brownies I've ever made. I frost with the sauce and eat cold and this is equally good.
Easy and yummy. I also made ahead by 1 1/2 hrs and then baked. Cooking time was +4-5 mins. Sauce just the right consistency.
My in-laws were totally ga-ga impressed with this and it was so easy! We loved it too! I made the batter and filled the muffin cups in advance, then kept them in the 'fridge. I popped the pan into the oven during dinner and they were ready just in time for dessert. Light, moist, and chocolatey without being too sweet, and warm! -- perfect with whipped cream or ice cream. My only other tip-- double the recipe, 6 brownie cakes is not enough!
This recipe received rave reviews at my last dinner party! Rich chocolate flavor without being overly sweet and the sauce was wonderfully different. Totally easy to prepare and present, this has become my go-to dessert!
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