Wow, it is hard to believe that I have made it to 100 posts!  I feel like I have barely scratched the surface.  Thanks everyone for reading – it just gives me incentive to post more – which I definitely plan on doing.  I also want to thank my husband for putting up with me when he is starving – and I have to tell him – nope, we can’t eat yet – I have to take a picture!  I’m very glad he is so supportive.

What unusual brownies – that’s all I have to say.  You have to make them to believe them.  I saw this recipe in Cooking Light– and still had some Guinness left in the refrigerator from the stew I made for St. Patrick’s day.  The recipe just looked so interesting, I had to give them a try.  The bottom layer is basically a Blondie – a nice caramel flavored Blondie – that is nice and moist and chewy.  The top layer was not nearly as chocolatey as I imagined, and definitely had a beer flavor.  People either LOVED them – or thought the beer flavor was a little to bitter.  My older daughter was not a big fan, but my younger one scarfed one down.  I brought them into work – and people either had a couple – or took a bite and that was enough.  I have to say though, aside from the flavor, they were soft and chewy and just deliciously moist.  You may have to try them just to see what I am talking about!

Ingredients

Tan Brownies:

• 6  tablespoons  butter, softened
• 1 1/2  cups  packed brown sugar
• 2  large eggs
• 1  teaspoon  vanilla extract
• 4.5  ounces  all-purpose flour (about 1 cup)
• 1  teaspoon  baking powder
• 1/4  teaspoon  salt
• 1/2  cup  chopped pecans
• Cooking spray

Black Brownies:

• 3  ounces  unsweetened chocolate, finely chopped
• 4  tablespoons  butter
• 1  cup  granulated sugar
• 2  large eggs
• 1  teaspoon  vanilla extract
• 1  cup  Guinness Stout
• 4.5  ounces  all-purpose flour (about 1 cup)
• 1/4  teaspoon  salt