HomeHappy St. Patrick’s Day!
Now that I’m finally back in my kitchen and cooking again after the cabinet re-do, I thought I’d christen my new space with some black and tan brownies in the spirit of the Irish holiday =)
I will say I don’t know that I’d necessarily classify them as brownies – to me, they made more of a Texas sheet cake. Nonetheless, they were FANTASTIC. The flavors of the two different types of brownie melded together so perfectly and the hint of Guinness made it just over-the-top. The hubs was a huge fan =)
Black and Tan Brownies
from Cooking Light
Tan Brownies:
6 TB butter, softened
1 1/2 cups packed brown sugar
2 eggs
1 tsp vanilla
4.5 ounces (1 cup) AP flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans (I used walnuts)
Black Brownies:
3 ounces unsweetened chocolate, chopped
4 TB butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup Guinness stout
4.5 ounces (1 cup) AP flour
1/4 tsp salt
Place one rack in lower third of oven and one rack in middle of oven. Preheat to 350 degrees.
To prepare tan brownies: cream 6 TB butter and brown sugar in a medium bowl with a mixer until fluffy. Beat in 2 eggs and vanilla.
Combine flour, baking powder, and salt in another small bowl, stirring well. Add flour mixture and pecans to sugar mixture, beating with mixer until combined.
Spoon into 13 x 9 inch metal pan and spread with spatula evenly across pan.
Bake for 15 minutes in lower third of oven.
To prepare black brownies: melt chocolate and butter in a large microwave safe bowl for 1 minute stirring about every 20 seconds until smooth. Add sugar and stir until combined. Add eggs, vanilla, and Guinness. Stir with a whisk until well combined.
Combine flour and salt in another small bowl, stirring well. Add flour mixture to Guinness mixture, stirring to combine. Pour mixture evenly over baked tan brownies.
Bake on middle rack for 25 minutes or until a toothpick inserted in center of brownie comes out almost clean.
Cool in pan on a wire rack. Cut into squares.
Enjoy!!
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