Black and Tan Brownies
Creamy stout Guinness beer stars in this chewy rich brownie.
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.
Serves: 24
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ShareIngredients (18)
- Tan layer:
- 6 tablespoon unsalted butter, softened
- 1 1/2 cup 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 ounce (3 squares) unsweetened chocolate, finely chopped
- 4 tablespoon 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
Directions
- Preheat the oven to 350F. Spray a 13 x 9-inch baking pan with cooking spray.
- 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.
- 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.
- 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.
Ingredients (4)
- 1.5 oz. Smirnoff Peppermint Twist
- 4 oz. Prepared Hot Chocolate (hot cocoa mix is fine – we won’t judge)
- Whipped Cream Garnish
- Candy Cane Garnish
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