Rich, toasty, and malty thanks to the addition of vanilla porter, this sauce is addictive enough to eat straight from the jar...but it's even better on top of gooey, fudgy, crackly-topped brownies and vanilla ice cream. I've become a fan of the dish as a dinner party dessert, both because you can make everything in advance (assembling the sundaes when you're ready) and because people get pretty excited when you plop one down in front of them. Don't skip the cacao nibs—the slightly bitter crunch really balances out the other elements, pushing the dessert from nostalgia territory to something grown up and new. <br /> <br />(Psst, need a go-to brownie recipe? <a href="https://food52.com/recipes/33010-basic-fudgy-brownies">This one</a> from Erin McDowell has never failed me.) <br />

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