Black and Tan Brownies

Kitchen Tested
  • Yield 24 pieces

Creamy stout Guinness beer stars in this chewy rich brownie.

black-and-tan-brownies.jpg
Mark Boughton Photography / styling by Teresa Blackburn

Relish recipe tester Margaret Johnson shares her Black and Tan Brownie recipe, perfect for St. Patrick’s Day celebrations. Author of five books on Irish cooking (including The Irish Pub Cookbook) and one on afternoon tea (Tea and Crumpets), Margaret lives is Westhampton Beach, N.Y.

Ingredients

Tan layer:
6 tablespoons unsalted butter, softened
1 1/2 cups packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans
Black layer:
3 ounces (3 squares) unsweetened chocolate, finely chopped
4 tablespoons unsalted butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup Guinness stout
1 cup all-purpose flour
1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350F. Spray a 13 x 9-inch baking pan with cooking spray.
  2. To prepare tan layer, combine butter and sugar in a medium bowl. Beat with a mixer at medium-high speed until light and fluffy. Beat in eggs and vanilla. With a wooden spoon, stir in flour, baking powder, salt and pecans. Spoon batter into prepared pan and spread evenly. Bake in lower third of oven 20 minutes. Remove from oven.
  3. To make black layer, place chocolate and butter in a microwave-safe bowl. Microwave on low 30 seconds. Stir. Repeat until chocolate is melted. Stir in sugar until well combined. Add eggs, vanilla and Guinness, stirring until well combined. Add flour and salt, whisking well to combine. Slowly pour over partially baked tan layer.
  4. Bake 25 minutes, or until a wooden pick inserted into center comes out almost clean. Remove from oven and let cool in pan on a wire rack before cutting into small squares.

Relish reader Margaret Johnson shares her Black and Tan Brownie recipe, perfect for St. Patrick’s Day celebrations. Author of five books on Irish cooking (including The Irish Pub Cookbook) and one on afternoon tea (Tea and Crumpets), Margaret lives is Westhampton Beach, N.Y., is working on another book, Flavors of Ireland.

 

Watch our video to see how it’s made:

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