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Black and Tan Brownies

I mentioned these delicious brownies in my “A Taste of Ireland” post over the weekend. They were so yummy that I thought they deserved their own post. Also, because it’s technically two brownie recipes together, I thought step-by-step photos might prove helpful. Enjoy!
Black and Tan Brownies
Ingredients:

   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
  • 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

So, I finally got a stand mixer! Which made this recipe a snap. I am so excited about my new toy, so expect to see that red beauty in a few upcoming posts. I will still write the preparation as if I was using a hand mixer. If you have a stand mixer, you add all the ingredients straight to the mixer bowl.

 

Preheat the oven to 350 degrees. To make, begin by preparing the tan brownies. Add 6 tablespoons butter and brown sugar to a large bowl. Beat on medium speed until fluffy, about 2 minutes (if they don’t get fluffy and you get tired, no worries. Mine usually more resembles coarse sand).

Add the two eggs one at a time and 1 teaspoon vanilla. Mix to combine.
In a small bowl, combine the 1 cup flour, 1/4 teaspoon salt, and 1 teaspoon baking powder using a whisk. Add the flour mixture to the sugar mixture and beat on medium to combine. Add the pecans and mix until just combined.
The batter will have almost a play-doh consistency (it’s very thick). Scoop into a 9×9 inch pan coated with cooking spray (or a 13×9 inch pan). Use a spatula to evenly spread it evenly.

 

Wow. In re-reading this recipe, I just realized that I was supposed to bake this at 350 degrees for 15 minutes. I totally didn’t do that. Yikes. Moving on…

 

To make the black brownies, melt the chocolate over medium low heat with 4 tablespoons butter on the stove.

 

You can also put them in a microwave-safe bowl on high for 1 minute or until melted, stirring every 20 seconds until smooth. Add to a large bowl and add granulated sugar.
Add 2 eggs and 1 teaspoon vanilla. Mixing to combine. Add the Guinness (I measured 1 cup after the bubbles went down) and mix to combine.
In a small bowl, combine the flour and salt. Add the flour mixture to the chocolate mixture, stirring to combine.
It has a much thinner consistency than the tan brownies. Pour evenly over the Tan Brownies.
Bake at 350 for 25 minutes or until a wooden pick comes out clean. Mine, because I used a 9×9 pan, and never baked the tan brownies for 15 minutes beforehand, took 45 minutes. So if you make them my way, assume 45 minutes. If you’re using a 13×9 pan, start with 25 minutes and check. Add ten minutes to the time if the wooden pick doesn’t come out clean.
Black and Tan Brownies
Despite my huge oversight, the brownies turned out delicious! The tan brownies kind of came up over the edges of my black brownies, which is probably due to my inability to follow the directions correctly. But that actually ended up making this cool swirl in the brownies, so I call it a win.
Black and Tan Brownies

Guinness works so well with chocolate, and really enhances the flavor.

Black and Tan Brownies

I loved the crunch of the pecans in the tan brownies. You could also substitute walnuts if you wanted.

Black and Tan Brownies

So the original Cooking Light recipe yields 32 brownies from a 9×13 inch pan. That would be itty bitty brownies. So I went extreme the other way, and cut 9 brownies out of my 9×9 pan. The perfect size for a scoop of ice cream right on top!

Black and Tan Brownies

 

Black and Tan Brownies
Recipe Type: Dessert
Author: I Can Cook That
Ingredients
  • 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
  • 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
Instructions
  1. Preheat the oven to 350 degrees. To make, begin by preparing the tan brownies. Add 6 tablespoons butter and brown sugar to a large bowl. Beat on medium speed until fluffy, about 2 minutes (if they don’t get fluffy and you get tired, no worries. Mine usually more resembles coarse sand).
  2. Add the two eggs one at a time and 1 teaspoon vanilla. Mix to combine.
  3. In a small bowl, combine the 1 cup flour, 1/4 teaspoon salt, and 1 teaspoon baking powder using a whisk. Add the flour mixture to the sugar mixture and beat on medium to combine. Add the pecans and mix until just combined.
  4. The batter will have almost a play-doh consistency (it’s very thick). Scoop into a 9×9 inch pan coated with cooking spray (or a 13×9 inch pan). Use a spatula to evenly spread it evenly.
  5. To make the black brownies, melt the chocolate over medium low heat with 4 tablespoons butter on the stove.
  6. You can also put them in a microwave-safe bowl on high for 1 minute or until melted, stirring every 20 seconds until smooth. Add to a large bowl and add granulated sugar.
  7. Add 2 eggs and 1 teaspoon vanilla. Mixing to combine. Add the Guinness (I measured 1 cup after the bubbles went down) and mix to combine.
  8. In a small bowl, combine the flour and salt. Add the flour mixture to the chocolate mixture, stirring to combine.
  9. It has a much thinner consistency than the tan brownies. Pour evenly over the Tan Brownies.
  10. Bake at 350 for 25 minutes or until a wooden pick comes out clean. Mine, because I used a 9×9 pan, and never baked the tan brownies for 15 minutes beforehand, took 45 minutes. So if you make them my way, assume 45 minutes. If you’re using a 13×9 pan, start with 25 minutes and check. Add ten minutes to the time if the wooden pick doesn’t come out clean.

Related posts:

Guinness Cupcakes with Baileys FrostingGuinness Cupcakes with Baileys Frosting Brownie Petit Fours Salted Caramel Brownies Chocolate Pumpkin Cake with Cinnamon Cream Cheese Frosting

Comments

  12. I love this idea! It appeals so much more to me than a black and tan drink…they look amazing! The marbling is beautiful as well, and the pecans are a nice touch in the tan portion!

    Reply

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