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. 
Cute idea and they look so easy to make. Must try.
And the stick makes them perfect for milk dipping.
oh my…i’ve tried my hand at these and just about every oreo ended up cracking when i tried to insert the stick. *frowny face* not even dipping the sticks first seemed to help? do you have any suggestions on how to slide them in without any hiccups. *wink*
thank you SO much for your help…yours came out adorable!
Wow, these are such a great favor idea! They look easy, but impressive (and delicious)!
Sues
I am loving all of these new parents/new baby posts, because friends of ours just had a baby boy last week and I can just do everything you’re doing! 🙂
Jess@pen – are you using Double Stuffed Oreos? If you’re using regular Oreos, maybe the center isn’t thick enough to support the lollipop stick between the cookie ends. Or maybe the lollipop stick isn’t thin enough (do they even make different sizes?). Just thinking out loud. Good luck. 🙂
jen@pen – I agree with Sarah, be sure to use double stuff Oreos and thin sticks. You’ll notice that the craft store has at least two thicknesses of sticks. You want the thinnest ones. I did slide the sticks in slowly but didn’t have any issues with breaking cookies.
Why must this kind of thing be posted when I’m trying to lose weight? 😉
YUM! I love the idea of doing the initial on them!
Kim @ http://frostmeblog.blogspot.com
party inspiration
Just choose to tell you a piece of writing is really as awesome. All of the picture quality in your own place is definitely fascinating and are able to feel you’re an experienced for this idea. Fantastic along with your agreement i can to seize ones give food to to continue modified together with upcoming publish. Thx one million and you need to maintain this worthwhile succeed.
Awesome post.
How far ahead can you make these and will the Oreo get soggy ?
beantownbaker — February 23rd, 2014 @ 8:45 pm
We made them a week in advance and the Oreos did not get soggy.
I can totally see the hiccups @jess, the Double Stuf Oreos have a far more thin and brittle cookie than the original Oreos. They crumble, split and crack very easily, I would imagine irregardless of stuffing volume, the structural integrity of the original Oreo cookie would hold up better for this project.
Can u freeze them?
Hi just wanted to say I have made these every year since 2009 when you posted them, still love them just as much!