Spiked Irish Brownies | Schnucks

Spiked Irish Brownies

Desserts, Oven-Baked, St. Patrick's Day

Try these brownies for your next get-together.

1 H 15 M


Try these brownies for your next get-together.


For Brownies
  • Schnucks nonstick cooking spray
  • 1 cup Guinness┬« draught stout
  • 1 cup Schnucks granulated sugar
  • ½ cup plus 1 tbsp Schnucks unsalted butter, at room temperature
  • 4 Schnucks large eggs
  • 1½ cups Schnucks chocolate syrup
  • 1 tsp Schnucks pure vanilla extract
  • 1 cup Schnucks all-purpose flour
  • ½ tsp salt
  • For Cream Filling
  • 3 cups Schnucks powdered sugar
  • ½ cup plus 3 tbsp Schnucks unsalted butter, at room temperature
  • ¼ cup Irish cream liqueur
  • For Chocolate Glaze
  • 1⅓ cups semi-sweet chocolate morsels
  • 1 tbsp Irish whiskey
  • ¾ cup Schnucks unsalted butter
  • 1 tbsp Schnucks light corn syrup
  • Instructions

    For Brownies
    1. Preheat oven to 350┬░F. Line 13 x 9" baking dish with aluminum foil with overhanging sides. Spray with cooking spray.
    2. In small saucepan, heat stout to boiling over high heat; reduce heat to medium-low and simmer 5 minutes or until reduced to about ⅔ 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 and stout; beat until combined. Add flour and salt; beat just until combined. Pour batter into prepared dish.
    4. Bake 30 minutes or until wooden pick inserted in center of brownie comes out clean; cool in pan on wire rack 30 minutes. Refrigerate brownies at least 1 hour or overnight.
    For Extras
    1. 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 brownies; refrigerate while preparing glaze.
    2. Prepare Chocolate Glaze: In large bowl, add chocolate morsels and whiskey. In small saucepan, 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.
    3. 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

    Nutrition Facts

    529 Calories Per Serving

    FAT: 20G



    SODIUM: 112MG


    FIBER: 2G

    SUGARS: 65G


    Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.