Ridiculous Chocolate Stout Brownie Sundaes (for two)
This isn’t for people who like order.
For people who want everything neat, tidy and in its place.
Not for people who can’t enjoy a little chaos, or see beauty in a big mess.
I am not that person. Which is probably a good thing, allowing me to survive this unpredictable freelancer, beer gypsy life I decided to fashion for myself. It helps me to enjoy things like this much more.
Dessert shouldn’t be too pretty. It should be a big beautiful mess that you want to dive into in an almost primal way. You can keep your perfectly frosted cupcakes, those hand-painted macarons, I like it a little messy and a lot of fun.
Especially when it comes to chocolate, make it a little crazy. Serve it with a beer.
As for the beer, I have to tell you guys about this one. I was a sour-skeptic for a long time. Until Odell put me on their press list and started sending me their beers, their perfectly balanced and beautifully flavored sours. FINE, I GUESS I LOVE SOURS NOW! This black cherry sour, Dark Theory, pairs almost too well with a giant fudgy brownie.
You might enjoy it too much. Make sure you have a spotter.
- 6 weight ounce dark chocolate chips
- 1/3 cup (75mL) stout beer
- 1/2 cup (114g) melted butter
- 1 cup (236g) granulated sugar
- 1/2 cup (85g) brown sugar
- 3 large eggs
- 3/4 cup (90g) all-purpose flour
- 1 teaspoon (6g) salt
- 1/4 cup (20g) unsweetened cocoa powder
- 10 wt oz dark chocolate (plus additional chocolate chips for servings, if desired)
- 1/3 cup (75mL) chocolate stout
- 2 large scoops vanilla ice cream
- Preheat oven to 350F.
- Add 6 oz chocolate and 1/3 cup stout beer to the top of a double boiler, stir until melted, remove from heat.
- In a large bowl stir together the melted butter and both kinds of sugar. Stir in the eggs.
- Stir in the chocolate and beer.
- Add the flour, cocoa powder and salt, stir until just combined.
- Line an 8x8 pan with parchment paper. Pour batter into prepared pan.
- Bake at 350F for 28-30 minutes or until the top is slightly firm and the batter no longer jiggles when the pan is shaken. Remove from oven, allow to cool completely, at least one hour. Brownies are best made a day ahead of time.
- Remove the brownies from the pan using the parchment paper.
- Cut into four squares.
- Add the remaining 10 wt oz dark chocolate to the top of a double boiler along with the remaining 1/3 cup stout. Stir until melted, remove from heat. Can be made a day ahead of time. Store in an airtight container in the refrigerator, reheat slightly before using.
- Plate one brownie, top with ice cream, then another brownie, then another scoop of ice cream. Drizzle with chocolate sauce, sprinkle with chocolate chips if desired.