Black and Tan Brownies

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

Preparation

Place one rack in lower third of oven; place another rack in center of oven. Preheat oven to 350°.

To prepare Tan Brownies, place 6 tablespoons butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 teaspoon vanilla. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, baking powder, and 1/4 teaspoon salt, stirring well. Add flour mixture and pecans to sugar mixture, beating just until combined. Spoon into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350° in lower third of oven for 15 minutes.

To prepare Black Brownies, melt chocolate and 4 tablespoons butter in a large microwave-safe bowl on HIGH for 1 minute or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add 2 eggs, 1 teaspoon vanilla, and Guinness, stirring with a whisk until well combined. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour and 1/4 teaspoon salt, stirring well. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.

Bake on the center rack at 350° for 25 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares.

For a printer-friendly version of this recipe, please click here:  Black and Tan Brownies

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