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Decadent Chocolate Stout Brownie Sundae

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A rich and fudgy brownie infused with chocolate stout beer, topped with creamy vanilla ice cream and chocolate syrup for an indulgent sundae treat.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder, sifted
  • 1/2 cup (120ml) chocolate stout beer (e.g., Guinness Chocolate Stout)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • Vanilla ice cream, 2-3 scoops per serving
  • Chocolate syrup or hot fudge sauce, for drizzling
  • Optional: toasted chopped nuts or sea salt flakes for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan or line with parchment paper.
  2. In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until combined.
  3. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract until mixture is glossy and thick.
  4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  5. Slowly pour the chocolate stout into the wet mixture, stirring gently to combine.
  6. Fold the dry ingredients into the wet ingredients in two batches using a rubber spatula until just combined. Avoid overmixing.
  7. Pour batter into prepared pan and smooth the top evenly.
  8. Bake for 28-32 minutes, checking at 28 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. Cool brownies completely on a wire rack for at least 30 minutes before slicing.
  10. To assemble the sundae, cut brownies into squares. Place one brownie in a bowl or dessert glass, top with 2-3 scoops of vanilla ice cream, drizzle with chocolate syrup or hot fudge, and add nuts or sea salt flakes if desired.

Notes

Do not overmix the batter to keep brownies fudgy. Use room temperature eggs for better emulsification. Sift cocoa powder to avoid lumps. Let brownies cool enough to be warm but not hot before assembling the sundae to allow ice cream to melt slowly. For gluten-free, substitute flour with almond or gluten-free baking flour. For dairy-free, use vegan butter and dairy-free ice cream. Chocolate or coffee-infused stouts work best. Avoid hoppy beers.

Nutrition

Keywords: chocolate stout brownie, brownie sundae, chocolate dessert, stout beer dessert, fudgy brownies, easy dessert, indulgent treats

Find it online: https://evabake.com/decadent-chocolate-stout-brownie-sundae-recipe-easy-indulgent-treats/