Irish Spiked Brownies |

Irish Spiked Brownies

Prep Time: 40 minutes

Cook Time: 30 minutes


Yield: 24

Calories per serving: 529

Fat per serving: 20g

Saturated fat per serving: 13g

Carbs per serving: 82g

Protein per serving: 3g

Fiber per serving: 2g

Sodium per serving: 112mg

Cholesterol per serving: 71mg


  • Nonstick cooking spray
  • 1 cup Guinness® draught stout
  • 1 cup granulated sugar
  • 1/2 cup plus 1 Tbsp unsalted butter, at room temperature
  • 4 large eggs
  • 1-1/2 cups chocolate syrup
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp salt
    Cream Filling
  • 3 cups powdered sugar
  • 1/2 cup plus 3 Tbsp unsalted butter, at room temperature
  • 1/4 cup Irish cream liqueur
    Chocolate Glaze
  • 1-1/3 cups semi-sweet chocolate morsels
  • 1 Tbsp Irish whiskey
  • 3/4 cup unsalted butter (1-1/2 sticks)
  • 1 Tbsp light corn syrup


  1. Preheat oven to 350°F. Line 13 x 9-inch baking dish with aluminum foil with overhanging sides; spray with cooking spray.
  2. Prepare Brownie: In small saucepot, heat stout to boiling over high heat; reduce heat to medium-low and simmer 5 minutes or until reduced to about 2/3 cup. Remove from heat; cool.
  3. In large bowl, with mixer on medium-low speed, beat sugar and butter 3 minutes or until light and fluffy. Add eggs, 1 at a time, scraping sides of bowl with rubber spatula after each addition. Add chocolate syrup, vanilla extract and stout; beat until combined. Add flour and salt; beat just until combined. Pour batter into prepared dish.
  4. Bake 30 minutes or until toothpick inserted in center of brownie comes out clean; cool in pan on wire rack 30 minutes. Refrigerate brownie at least 1 hour or overnight.
  5. Prepare Cream Filling: In large bowl, with mixer on low speed, beat powdered sugar and butter 3 minutes or until light and fluffy, scraping sides occasionally; turn off mixer. Add Irish cream; beat on low speed 2 minutes or until smooth. Evenly spread filling over surface of brownie; refrigerate while preparing glaze.
  6. Prepare Chocolate Glaze: In large bowl, add chocolate morsels and whiskey. In small saucepot, heat butter and corn syrup to boiling over medium heat; pour over chocolate mixture and let stand 2 minutes. Whisk chocolate mixture until smooth; evenly spread glaze over surface of filling layer.
  7. Refrigerate at least 2 hours or overnight. Use foil to lift brownie out of dish. Cut brownie lengthwise into 4 strips, then cut each crosswise into 6 bars.


Helpful Tip: Use a large knife dipped in warm water and wiped dry to cut brownies. Wipe the knife blade clean and dip in warm water between cuts.