Black and Tan Brownies

The phrase "black and tan" was originally used to refer to British soldiers that were sent to suppress Irish rebels after the 1916 Easter Rising, but has since is known more commonly as the delicious drink concoction made of half Harp Lager and half Guinness Stout. Now these delicious brownies from Cooking Light are borrowing the name, and I definitely think they do it justice.

These brownies are heaven. The bottom layer is chewy and toffee-ish, while the top layer is light with a deep chocolate flavor. The brownies don't taste like Guinness, but the chocolate layer with Guinness has a more intense flavor.

Black and Tan Brownies
from Cooking Light, March 2010


Tan Brownies
6 T. butter, softened
1.5 c. packed brown sugar
2 large eggs
4.5 oz. all-purpose flour (about 1 c.)
1 t. baking powder
1/4 t. salt
1/2 c. chopped pecans
Cooking spray


Black Brownies
3 oz. unsweetened chocolate, finely chopped
4 T. butter
1 c. granulated sugar
2 large eggs
1 t. vanilla extract
1 c. Guinness Stout
4.5 oz. all-purpose flour (about 1 c.)
1/4 t. salt

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

2. To prepare Tan Brownies, place 6 T. butter and brown sugar in medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 t. vanilla. Weigh or lightly spoon 4.5 oz. flour (about 1 c.) into a dry measuring cup; level with a knife. Combine 4.5 oz. flour, baking powder, and 1/4 t. 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 degrees in the lower third of the oven for 15 minutes.

 

3. To prepare Black Brownies, melt chocolate and 4 T. 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 t. vanilla, and Guinness, stirring with a whisk until well-combined. Weigh or lightly spoon 4.5 oz. flour (about 1 c.) into a dry measuring cup; level with a knife. Combine 4.5 ounces flour and 1/4 t. salt, stirring well. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.

4. Bake on the center rack at 350 degrees 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.