Black and Tan Guinness Brownies

I have a Thursday confession for y'all. I just don't LOVE brownies. Now that's not to say I won't eat them. I just can't eat a lot of brownie, and perhaps it has to do with the fact that I sneeze profusely on each first bite of strong chocolate. Does that mean I'm allergic? Because if so, let's just pretend like nothing ever happened.



Well, when I first saw this recipe, I couldn't help but feel intrigued. For starters, Guinness in dessert adds a whole new dimension of deliciousness.  To top it all off, this looks like a brownie on top of a blondie. Just like mini versions of food, there's just something cute about combining two desserts and making them sit on each other.  Why, you ask?  I don't know.  Just try it.



The brownie-blondie combo worked well for me - so well, in fact that I dont think I sneezed even once while eating these. If you're a fan of the uber rich chocolately chocolate brownie, this may not be your favorite, but these tasted light enough that I could not just stop at one. Now, is that a good thing or a bad thing? :)  My brownies are a little on the gooey side, but that's how hubby likes them.  If you're more of a well-done brownie connoisseur some extra oven time might do you good.

Black and Tan Brownies
Tan brownies:
6 tablespoons butter,softened at room temp
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 - 1/2 cup chopped pecans
1/4 teaspoon cinnamon
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
1 cup all purpose flour
1/4 teaspoon salt

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 flour, baking powder, cinnamon 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 (mixture will be thick). 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 25-30 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares.

Source: Cooking Light, March 2010