Preheat oven to 350°. Line 13 x 9-inch baking dish with aluminum foil, letting the sides overhang; spray with cooking spray.
Prepare Brownie: In small sauce pot, heat stout to boiling; reduce heat to medium-low and simmer 5 minutes or until reduced to about a cup. Remove from heat; cool.
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.
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.
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.
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.
- 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.
Irish Spiked Brownies
Who's ready for some spiked brownies just in time for St. Patty's Day?
This Brownie recipe comes to us from Martin's Supermarket.
Ingredients:
Brownies
1 cup Guinness draught stout
1 cup sugar
1/2 cup & 1 Tbsp unsalted butter
4 large eggs
1 1/2 cup chocolate syrup
1 tsp vanilla extract
1/2 tsp Kosher salt
Cream Filling
3 cups powdered sugar
1/2 cup & 3 Tbsp unsalted butter
1/4 cup Irish cream liqueur
Chocolate Glaze
1/2 cup semi-sweet chocolate morsels
1 Tbsp Irish whiskey
3/4 cup unsalted butter
1 Tbsp light corn syrup
Directions:
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