Black and Tan

In honor of St. Patrick's Day I tried out a Black and Tan Brownie recipe from Cooking Light magazine for tomorrow's dinner.  My friend Jesica emailed me the recipe and I couldn't resist testing them.  Very curious to see if a brownie can taste good, or better, with beer.  Two things I love: chocolate and beer. And together?  This could be true happiness.

The recipe calls for a full cup of stout, and of course I had to make it Guinness!

The first 'tan' layer only bakes for 15 minutes and comes out pretty browned.  But don't be too alarmed, but do keep your eye on the tan layer, especially if your oven bakes hot.  The recipe doesn't clarify, but pour the 'black' batter directly on top of the cooked 'tan' layer when you take it out of oven.  Put back in oven and back for an additional 25 minutes (I baked for 23).

As a side note, the 'black' batter is more runny than a typical brownie batter so don't be alarmed.

The finished product.  A clear definition between the tan and black layers.   

This brownie is mighty fine, and mighty moist.  You can taste the Guinness, but it is subtle.  The tan layer gives a caramel like flavor while the black gives that chocolately beer kick.  This is a match made in brownie heaven and I will definitely make these again.  Plus, they're from Cooking Light. How bad can they be!?

Black & Tan Brownies, courtesy of Cooking Light

Tan Brownies:

6 tablespoons butter, softened
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
4.5 ounces all-purpose flour (about 1 cup)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
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
4.5 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.