Black and Tan Brownies
It’s Secret Recipe Club time again. This group has been so much fun because it’s so low pressure and I get to meet new bloggers and try new recipes. My matchup this month is Itzy’s Kitchen.
Back when we were dating, Hubby would order a Black and Tan on a regular basis. He was the first person I had ever seen order one. I’m not a huge fan of the original black and tan (made with Bass and Guinness), but I do enjoy some of the variations, especially mixing Blue Moon and Guinness Some places call this a Black Moon or a Black and Blue. Although be careful when you order a Black and Blue. Some places will mix blueberry beer with Guinness. Weird!
When I saw the pictures on Itzy’s Kitchen the bars looked a little thin and I definitely enjoy thicker blondies/brownies. I decided to make the entire recipe but use a smaller pan. I definitely got a thicker bar, but the ratio of batter wasn’t 50:50 like I was expecting. I double checked the ingredients and I definitely put everything in, so it’s a mystery why the tan layer was so thin.
Even with the thin tan layer, these were delicious. The Guinness keeps the black layer very moist and the nuts in the tan layer provide a nice crunch.
Black and Tan Brownies
One of Hubby's favorite drinks in a brownie!
Yield: 24 brownies
Ingredients:
For the Tan Brownies
6 Tbsp butter, softened
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans
For the Black Brownies
3 ounces unsweetened chocolate, finely chopped
4 Tbsp butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup Guinness Stout
1 cup flour
1/4 tsp salt
Directions:
For the Tan Brownies
Preheat oven to 350F. Grease a 9x9 or 8x8 pan.
Cream the butter and brown sugar at medium speed until light and fluffy. Beat in eggs and vanilla.
In a separate bowl combine flour, baking powder, and salt. Mix flour mixture and pecans into sugar mixture, beating until just combined.
Spread evenly into prepared pan. Bake for 20 minutes.
For the Black Brownies
Melt chocolate and butter in large microwave-safe bowl for 1 minute. Stir after every 20 seconds until smooth.
Add sugar, stirring until well combined. Add the eggs, vanilla, and Guinness.
In a small bowl, combine the flour and salt. Add the flour mixture to the chocolate mixture, stirring to combine.
Pour evenly over Tan Brownies.
Bake for 30 minutes or until a toothpick inserted into the center comes out almost clean. Cool in pan on a wire rack; cut into squares.
Recipe from Cooking Light as seen on Itzy's Kitchen
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These are so cute and perfect for Valentine’s Day!
They’re so pretty!! I love meringues, I love raspberry, and I love chocolate… I might have to try this recipe. Thanks for posting!
Those looks absolutely lovely! Great job!
How pretty, pink & perfect!
Not only are they SO pretty but they look delicious! I love that flavor combination.
I bet those would be great for a wedding or baby shower! They look lovely! And I bet the raspberry/dark chocolate combo tasted great!
These are BEAUTIFUL!
These would be perfect for a baby shower. You could probably use any flavor jello in them.
gorgeous pic and the flavor of raspberry and chocolate is wonderful!
Those look amazing. I love that first photo, nicely done!
Just looking at the picture makes me feel like i need to go to the gyms in Boston.
Oh my gosh, these look INSANELY awesome!! I want one right now!!
These looks simply gorgeous! and… I have a cookie tray to make for a baby shower… my yet to born grandson. Wonder how these would look in a light blue????
You could definitely use blue jello.
These are so pretty! Im having a baby shower this weekend for a baby girl and these would be perfect. Which tip did you use for the star?
I used the really big star tip. Not sure what # it is, but it’s the same one that I used for my peppermint meringues (there’s a picture in that post).
I saw this on tastespotting and wanted to comment on how gorgeous your photo is. I’ve bookmarked your recipe too – these are beautiful and I bet delicious with that flavor combination.
Thanks,
Michelle
http://oneordinaryday.wordpress.com/
Thanks for the compliments!
Those are so cute!!!!!!!!
Ok, you’ve inspired me…
http://erinsfoodfiles.blogspot.com/2009/03/vanilla-bean-meringues.html
Very good meringues… have made them several times for church since I found this recipe… they evaporate instantly ! Great also for a non wheat gluten item.
beantownbaker — March 9th, 2013 @ 3:01 pm
Glad you enjoy them!
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