1. In a 2 qt saucepan, bring the stout, and a pinch of butter to a boil. Simmer, and reduce down to 1/2 cup. 20-30 min. Set it aside and let it cool, for a good 10 min.

2. Preheat your oven to 350ºF, and coat your corn stick, or muffin pan with clarified butter.

3. Place the butter, and the chocolate in a Pyrex measuring cup, and melt it in the microwave. Whisk it every half minute, or so, until it is smooth.

4. In a mixing bowl, whisk the sugar into the melted chocolate/butter, Whisk in the stout reduction, then whisk in the eggs, and vanilla extract. Finally, whisk in the flour. Then, fold in the nuts.

5. Bake 20-25 minutes, until the brownies pass the toothpick test. 6. Remove from pans, and let cool on a wire rack.

I baked these off in my Wagner Wear Krusty Korn Kob pans. Muffin pands would work well too. I had a few of my brownies tear apart, when I removed them from the pan. I think this could have been prevented if I allowed them to cool a bit, before removing them…