Preparation

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.
• 将面糊均匀地放在准备好的松饼杯中，每四分之三装满。烘烤，直到几乎没有设置中心，并且插入中心的测试仪带有15至20分钟的潮湿碎屑。转移到架子上稍微冷却。

Make the sauce:

• 同时，在重型1夸脱的平底锅中，用高火煮沸粗壮，直到减少一半，3至4分钟。从火上移开。加入巧克力和糖；静置1分钟。加入奶油并搅拌直至光滑。

服务圣代：

• 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.