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Recipe Thursday-Black & Tan Brownies

Posted on March 6th, 2013 | Posted in Dessert, Recipes

With St. Patrick’s Day around the corner it is time to start making holiday themed dishes! I made these Black & Tan Brownies for my annual St. Patrick’s Day meal last year. They are the perfect compliment to your main course of Corned Beef or Bangers.  These brownies are rich and chewy from the mixture of pecans in the tan layer, and stout beer in the black layer, and of course the butter doesn’t hurt a bit. While baking it is expected that you enjoy some of the extra Guinness!

If you are unfamiliar with a Black and Tan here is a little education for you. The most common type of Black and Tan in the United States uses Guinness Draught (not Extra Stout) and Bass. The “layering” of Guinness on top of the ale is possible because the relative density of the Guinness is less than that of the ale.

To prepare a Black and Tan, first fill a glass halfway with the ale, then add the Guinness Draught (from the can, bottle, or tap). The top layer is best poured slowly over an upside-down tablespoon placed over the glass to avoid splashing and mixing the layers.

Black & Tan Brownies

 Black & Tan Brownie Hometown Provisions

Black & Tan Beer

Blackandtanbeer cropped

Yield 24 Bars

Tan layer:
6 tablespoons unsalted butter, softened (880000)
1 1/2 cups light brown sugar, packed (NSU2150)
2 eggs (EGG011)
1 teaspoon vanilla extract (NFC1055)
1 cup all-purpose flour (991867)
1 teaspoon baking powder (NOT1030)
1/4 teaspoon salt (991861)
1 cup chopped pecans (NNU1025)

Black layer:
1/2 cup, 1 tablespoon cocoa powder (993053)
7 tablespoons unsalted butter (880000)
1 cup granulated sugar (991842)
2 eggs (egg011)
1 teaspoon vanilla extract (NFC1055)
1 cup Guinness stout (I wish!)
1 cup all-purpose flour (991867)
1/4 teaspoon salt (991861)

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 for 20 minutes. Remove from oven.

To prepare black layer, place cocoa powder and butter in a microwave-safe bowl. Microwave on low 30 seconds. Stir. Repeat until butter 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 on a wire rack before cutting into small squares.

Recipe adapted from Relish.com

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