Description
Ultra-fudgy Irish spiked brownies made with Guinness stout, layered with a smooth Irish cream filling, and finished with a rich whiskey chocolate glaze. These decadent brownies are perfect for St. Patrick’s Day, holidays, or anytime you want a bakery-style dessert with an Irish twist.
Ingredients
Brownie Layer
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1 cup Guinness® draught stout
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1 cup granulated sugar
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½ cup plus 1 tablespoon unsalted butter, softened
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4 large eggs
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1½ cups chocolate syrup
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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½ teaspoon salt
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Nonstick cooking spray
Irish Cream Filling
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3 cups powdered sugar
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Butter (as listed in recipe instructions)
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¼ cup Irish cream liqueur
Whiskey Chocolate Glaze
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1⅓ cups semisweet chocolate chips
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Butter (as listed in recipe instructions)
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1 tablespoon Irish whiskey
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1 tablespoon light corn syrup
Instructions
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Preheat oven to 350°F. Line a 13×9-inch baking dish with foil, leaving overhang, and spray with nonstick spray.
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In a small saucepan, bring Guinness to a boil. Reduce heat and simmer until reduced to about ⅔ cup. Cool slightly.
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Beat sugar and butter until light and fluffy. Add eggs one at a time. Mix in chocolate syrup, vanilla, and reduced stout.
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Add flour and salt; mix just until combined. Pour batter into pan and bake 30 minutes. Cool, then refrigerate 1 hour.
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Beat powdered sugar and butter until fluffy. Add Irish cream and beat until smooth. Spread over chilled brownies.
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Melt butter and corn syrup, pour over chocolate chips and whiskey. Let stand, then whisk until smooth.
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Spread glaze over filling. Refrigerate 2 hours or overnight.
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Lift brownies from pan and slice into bars.
Notes
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For clean slices, chill completely and wipe knife between cuts.
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Brownies taste even better the next day.
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Store covered in the refrigerator for up to 5 days.
- Prep Time: 30 MINUTES
- Chill Time: 3 HOURS
- Cook Time: 30 MINUTES
- Category: BAKING, Dessert
- Method: Baking
- Cuisine: IRISH INSPIRED