Start by warming up the stout over medium heat for about 5 min. Set aside.

Heat oven to 325°F.

Line a loaf pan with parchment paper.

Using a hand mixer cream together melted butter, sugar and beaten egg.

Add cocoa powder, flour and salt. Mix well.

Add 1 cup beer and mix again.

Transfer mixture into lined loaf pan and bake for 35 minutes.

When done let cool off.

Crumble the brownie in a large bowl and set aside.

Using a hand mixer beat together cream cheese, 2 tablespoon of stout and the confectioners sugar.

Add the sauce to the crumbled brownie and if using, add the crushed nuts.

Using your clean hands, form a dough and shape small, bite sized balls.

Arrange them on baking sheets and place inside refrigerator to firm up.

Meanwhile, melt the chocolate chips with 2 tablespoon of coconut oil or vegetable oil. Melt it by placing the chips and oil into a glass bowl and set the bowl inside a pan with simmering water. Stir until you have a smooth chocolaty mixture.

Working one pop ball at a time, place on pop stick and dip into melted chocolate. Slowly turn for any excess chocolate to drip and place onto a sheet pan (Silpat lined will make your life easier).

Sprinkle or dust with your choice of nuts or confectionery.

Place in refrigerator for about 30 minutes or until chocolate has set.