Think of these rich beauties as handheld brownie sundaes—and a rewarding use of your time.

Serves 10

  • 4 ounces semisweet chocolate chips
  • 1/2 cup room-temperature unsalted butter
  • 1/2 cup room-temperature stout or other dark beer
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp. kosher salt
  • 2 room-temperature large eggs
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 2 pints softened chocolate chip ice cream


    Preheat oven to 350°. Line 2 (8 x 8 inches) baking pans with parchment paper, leaving a 2-inch overhang on each side. Spray with nonstick cooking spray.

    In a large, microwave-safe bowl, put chocolate chips and butter. Microwave 15 seconds at a time, stirring, until melted. Slowly pour in stout. Mix until combined and set aside. In a medium bowl, sift together flour, cocoa powder and salt. In a small bowl, whisk together eggs, sugar and vanilla extract. Fold into chocolate mixture. Add dry ingredients to bowl all at once and mix.

    Divide batter evenly between prepared pans. Bake until top is flaky and a toothpick inserted into the center comes out clean, about 18 minutes. Remove from oven. When pans are cool enough to handle, freeze for 30 minutes, then remove. Over one brownie pan, spread chocolate chip ice cream. Carefully remove brownie square from second pan and place atop ice cream. Freeze until firm, about 2 hours. Then use parchment paper overhang to lift from pan and place on a cutting board. Cut into circles or squares.

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