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  • Brownie
  • Nonstick cooking spray
  • 1 cup Guinness® draught stout
  • 1 cup Food Club pure granulated sugar
  • ½ cup plus 1 tablespoon Food Club unsalted butter, at room temperature
  • 4 Roche Bros. large eggs
  • 1½ cups chocolate syrup
  • 1 teaspoon Food Club vanilla extract
  • 1 cup Food Club all-purpose flour
  • ½ teaspoon Food Club salt
  • Cream Filling
  • 3 cups powdered sugar
  • ½ cup plus 3 tablespoons Food Club unsalted butter, at room temperature
  • ¼ cup Irish cream liqueur
  • Chocolate Glaze
  • 1 1/3 cups semi-sweet chocolate morsels
  • 1 tablespoon Irish whiskey
  • ¾ cup Food Club unsalted butter (1½ sticks)
  • 1 tablespoon light corn syrup


  1. Preheat oven to 350°. 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. Makes 24 bars.

  • 529 Calories
  • 20g Fat (13g Saturated)
  • 71mg Cholesterol
  • 112mg Sodium
  • 82g Carbohydrates
  • 2g Fiber
  • 3g Protein