If you are anything like me, when you see a good recipe in a magazine you tear it out, stuff it in a drawer {or binder} and save it for later. Well back in 2010 I spotted this recipe for Black & Tan brownies in Cooking Light magazine. I re-discovered the recipe as I was pulling out my recipe binder the other day and quickly decided to whip up a batch for the HH seeing how he is Irish. I’ve made these brownies twice now. The first time was with pecans and the second time without. Personally, I think they taste best with the pecans. And I’m not all that into pecans.
The key to making these brownies is…
Read the directions thoroughly. I tend to glance over recipes and not read every single direction. However this one could be a little tricky. So read through it a few times before you start.
St. Patrick’s Day Recipe: Guinness Black & Tan Brownies
Ingredients
Tan Brownies:
6 tablespoons butter, softened
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
4 1/2 ounces all-purpose flour (about 1 cup)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans {I left them out}
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 1/2 ounces all-purpose flour (about 1 cup)
1/4 teaspoon salt
Instructions
1. Place one rack in lower third of oven; place another rack in center of oven. Preheat oven to 350°.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake on the center rack at 350° for 25 minutes or until a wooden pick inserted into center comes out almost clean.
7 .Cool in pan on a wire rack; cut into squares.
Sarah says
It must be the day for pulling things out of your recipe binder because I’m also doing that. We’re having Vanilla Crumb Pie for dessert tonight!
Mavis says
Awesome 🙂