Spiked Irish Brownies

Instructions

1. Preheat oven to 350°F. Line 13 x 9 inch 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 five 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 three minutes or until light and fluffy. Add eggs, one 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 thirty minutes or until wooden pick inserted in center of brownie comes out clean; cool in pan on wire rack thirty minutes. Refrigerate brownies at least one hour or overnight.
5. In large bowl, with mixer on low speed, beat powdered sugar and butter three minutes or until light and fluffy, scraping sides occasionally; turn off mixer. Add Irish cream; beat on low speed two minutes or until smooth. Evenly spread filling over surface of brownies; refrigerate while preparing glaze.
6. 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 two minutes. Whisk chocolate mixture until smooth; evenly spread glaze over surface of filling layer.
7. Refrigerate at least two hours or overnight. Use foil to lift brownie out of dish. Cut brownie lengthwise into four strips, then cut each crosswise into six bars.