Black and Tan Brownies

Monday, February 6, 2012

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

Bars and Brownies, Dessert

1 comment »

25 Responses to “Chocolate Fudge Cake”

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1

Eva @ Eva Bakes — June 17, 2013 at 8:10 am
Happy birthday! Today is my husband’s birthday, and he also requested a chocolate cake. I baked him Ina Garten’s Beatty’s chocolate cake. Your chocolate cake may be the one I bake for my birthday later this year. 🙂
- beantownbaker — June 17th, 2013 @ 8:48 am
  
  That’s a really good chocolate cake recipe too! Tell your husband happy birthday!
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2

Bianca @ Confessions of a Chocoholic — June 17, 2013 at 9:06 am

Happy birthday! A no frills chocolate fudge cake sounds perfect 🙂
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3

Rachel @ Baked by Rachel — June 17, 2013 at 9:16 am
This looks amazing!! And happy birthday!!!
- beantownbaker — June 17th, 2013 @ 9:34 am
  
  Thanks 🙂
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4

tracy {pale yellow} — June 17, 2013 at 3:07 pm

Happy Birthday! Noting like a perfectly simple chocolate cake to ring in a new year! This one looks scrumptious!
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5

Jocelyn (Grandbaby Cakes) — June 17, 2013 at 7:15 pm

That is seriously one gorgeous cake!!! I think I’m in love!
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6

carolg — June 17, 2013 at 9:13 pm
happy birthday and thanks so much for the chocolate cake- can’t have too many chocolate cake recipes
- beantownbaker — June 18th, 2013 @ 4:02 pm
  
  I couldn’t agree more!
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7

Jessamyn — June 17, 2013 at 10:08 pm

We’re birthday buddies! Hope you had a great day!
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8

Jennifer @ Peanut Butter and Peppers — June 18, 2013 at 7:05 am

Happy Birthday! Your cake looks amazing!!
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carolg — June 18, 2013 at 8:44 am
and if i want to make this 9 x 13?any caveats? i never know if i can just change pan size and oven time/temp?
- beantownbaker — June 18th, 2013 @ 4:05 pm
  
  Two 9″ round pans is the same amount of cake batter as a 9×13 pan. I’d probably use the same temp and start checking around the same time. But I would expect it to take longer to bake in the end.
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10

carolg — June 18, 2013 at 9:11 pm

tnx- 9 x 13 is easier to tote
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11

Nutmeg Nanny — June 18, 2013 at 10:33 pm

Oh goodness, this looks indulgent! I need to make this for my husband as soon as I can!
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12

Karen - Cinnamon Freud — June 18, 2013 at 11:48 pm
Happy birthday! This cake is to die for- looks so chocolatey and fudgey. Hope you had a great day!
- beantownbaker — June 19th, 2013 @ 7:13 am
  
  Thanks! I had a great birthday this year.
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krimpetgirl — June 23, 2013 at 1:35 pm
Tomorrow is my birthday and I am making your birthday cake for my big day!

Thanks!
- beantownbaker — June 23rd, 2013 @ 7:56 pm
  
  Happy birthday tomorrow!! Hope you enjoy the cake as much as I did.
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14

Shashi @ http://runninsrilankan.com — July 5, 2013 at 6:16 am
Wow – this cake looks so good! I am always looking for chocolatecake recipes to try – so glad to have stumbled on your blog!
- beantownbaker — July 5th, 2013 @ 9:55 am
  
  Glad you found me!
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15

Amber Berry — August 3, 2013 at 5:36 pm
I just made this for my mom and brothers Birthday tomorrow 🙂 I will come back and let you know how mine turned out 🙂 thanks for the recipe and happy late Birthday!
- beantownbaker — August 4th, 2013 @ 6:42 pm
  
  Definitely let me know how it goes!
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16

Amber Berry — August 4, 2013 at 10:51 pm
The cake turned out amazing and was a huge hit! Most of the kids weren’t a huge fan but i don’t think they have learned to appreciate dark chocolate 🙂
- beantownbaker — August 5th, 2013 @ 7:14 am
  
  Glad it was a success (for the adults!)

Black and Tan Brownies