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
First Look, Then Cook 