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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.
1 cup Guinness® draught stout
1 cup granulated sugar
½ cup plus 1 tablespoon unsalted butter, softened
4 large eggs
1½ cups chocolate syrup
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt
Nonstick cooking spray
3 cups powdered sugar
Butter (as listed in recipe instructions)
¼ cup Irish cream liqueur
1⅓ cups semisweet chocolate chips
Butter (as listed in recipe instructions)
1 tablespoon Irish whiskey
1 tablespoon light corn syrup
Preheat oven to 350°F. Line a 13×9-inch baking dish with foil, leaving overhang, and spray with nonstick spray.
In a small saucepan, bring Guinness to a boil. Reduce heat and simmer until reduced to about ⅔ cup. Cool slightly.
Beat sugar and butter until light and fluffy. Add eggs one at a time. Mix in chocolate syrup, vanilla, and reduced stout.
Add flour and salt; mix just until combined. Pour batter into pan and bake 30 minutes. Cool, then refrigerate 1 hour.
Beat powdered sugar and butter until fluffy. Add Irish cream and beat until smooth. Spread over chilled brownies.
Melt butter and corn syrup, pour over chocolate chips and whiskey. Let stand, then whisk until smooth.
Spread glaze over filling. Refrigerate 2 hours or overnight.
Lift brownies from pan and slice into bars.
For clean slices, chill completely and wipe knife between cuts.
Brownies taste even better the next day.
Store covered in the refrigerator for up to 5 days.
Find it online: https://www.firsthomelovelife.com/best-irish-spiked-brownies/