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Warm Chocolate-Stout Brownie Sundaes

Scott Phillips

Yield: Yields about 1 cup sauce

Servings: 6

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.


For the brownies:

  • 2 oz. (4 Tbs.) unsalted butter
  • 3 oz. bittersweet chocolate (70% to 75% cacao), coarsely chopped (about 3/4 cup)
  • 1/2 tsp. instant espresso powder
  • 1/4 tsp. pure vanilla extract
  • 1/8 tsp. table salt
  • 1/2 cup packed dark brown sugar
  • 1 large egg, at room temperature
  • 1/4 cup chocolate stout, at room temperature
  • 1-1/8 oz. (1/4 cup) unbleached all-purpose flour

For the sauce:

  • 1/2 cup chocolate stout
  • 3-1/2 oz. bittersweet chocolate (70% to 75% cacao), chopped (generous 3/4 cup)
  • 2 Tbs. granulated sugar
  • 1/4 cup heavy cream

For serving:

  • 1 quart dulce de leche ice cream

Nutritional Information

  • Calories (kcal) : 800
  • Fat Calories (kcal): 430
  • Fat (g): 48
  • Saturated Fat (g): 29
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 200
  • Sodium (mg): 220
  • Carbohydrates (g): 79
  • Fiber (g): 3
  • Protein (g): 11


Make the brownies:

  • Position a rack in the center of the oven and heat the oven to 375°F. Line 6 standard-size muffin cups with cupcake liners.
  • In a 4-cup Pyrex measuring cup, microwave the butter on high until melted and very hot, 60 to 90 seconds. Add the chocolate to the melted butter and microwave on high for 30 seconds; let stand 1 minute. Stir until the chocolate is completely melted and smooth, heating more, if necessary, in 15 second bursts.
  • Whisk the espresso powder, vanilla, and salt into the chocolate mixture. Whisk in the brown sugar until it begins to dissolve, about 30 seconds. Whisk in the egg until the mixture is thick and smooth, 30 to 45 seconds. Whisk in the stout and then the flour until the mixture is completely smooth, about 30 seconds.
  • Portion the batter evenly among the prepared muffin cups, filling each three-quarters full. Bake until the centers are barely set and a tester inserted in the center comes out with moist crumbs, 15 to 20 minutes. Transfer to a rack to cool slightly.

Make the sauce:

  • Meanwhile, in a heavy-duty 1-quart saucepan, boil the stout over high heat until reduced by half, 3 to 4 minutes. Remove from the heat. Add the chocolate and sugar; let stand 1 minute. Add the cream and whisk until smooth.

Serve the sundaes:

  • Remove the warm brownies from the liners and put them on small dessert plates. Top each with some of the ice cream and sauce and serve.


Rate or Review

Reviews (4 reviews)

  • user-3191260 | 03/16/2014

    Best brownies I've ever made. I frost with the sauce and eat cold and this is equally good.

  • akgary | 04/09/2012

    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.

  • User avater
    Pielove | 03/17/2012

    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!

  • Oulise | 03/06/2012

    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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