St. Patrick’s Day Recipe: Guinness Black & Tan Brownies

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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.

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

Preparation

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. 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.
3. 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. 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.
4. Bake on the center rack at 350° for 25 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares. Recipe Credit

The Irish Pub Cookbook

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Comments

  1. 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!

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