Black and Tan Brownies

It’s Secret Recipe Club time again. This group has been so much fun because it’s so low pressure and I get to meet new bloggers and try new recipes. My matchup this month is Itzy’s Kitchen.

Back when we were dating, Hubby would order a Black and Tan on a regular basis. He was the first person I had ever seen order one. I’m not a huge fan of the original black and tan (made with Bass and Guinness), but I do enjoy some of the variations, especially mixing Blue Moon and Guinness Some places call this a Black Moon or a Black and Blue. Although be careful when you order a Black and Blue. Some places will mix blueberry beer with Guinness. Weird!

When I saw the pictures on Itzy’s Kitchen the bars looked a little thin and I definitely enjoy thicker blondies/brownies. I decided to make the entire recipe but use a smaller pan. I definitely got a thicker bar, but the ratio of batter wasn’t 50:50 like I was expecting. I double checked the ingredients and I definitely put everything in, so it’s a mystery why the tan layer was so thin.

Even with the thin tan layer, these were delicious. The Guinness keeps the black layer very moist and the nuts in the tan layer provide a nice crunch.

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Black and Tan Brownies

One of Hubby's favorite drinks in a brownie!

Yield: 24 brownies

Ingredients:

For the Tan Brownies
6 Tbsp butter, softened
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans

For the Black Brownies
3 ounces unsweetened chocolate, finely chopped
4 Tbsp butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup Guinness Stout
1 cup flour
1/4 tsp salt

Directions:

For the Tan Brownies
Preheat oven to 350F. Grease a 9x9 or 8x8 pan.

Cream the butter and brown sugar at medium speed until light and fluffy. Beat in eggs and vanilla.

In a separate bowl combine flour, baking powder, and salt. Mix flour mixture and pecans into sugar mixture, beating until just combined.

Spread evenly into prepared pan. Bake for 20 minutes.

For the Black Brownies
Melt chocolate and butter in large microwave-safe bowl for 1 minute. Stir after every 20 seconds until smooth.

Add sugar, stirring until well combined. Add the eggs, vanilla, and Guinness.

In a small bowl, combine the flour and salt. Add the flour mixture to the chocolate mixture, stirring to combine.

Pour evenly over Tan Brownies.

Bake for 30 minutes or until a toothpick inserted into the center comes out almost clean. Cool in pan on a wire rack; cut into squares.

Recipe from Cooking Light as seen on Itzy's Kitchen

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22 Responses to “Chocolate Nutella Cupcakes”

  1. #
    1
    Eva @ Eva Bakes — May 6, 2013 at 7:56 am

    Jen – these look phenomenal! I am pretty sure I could eat the entire batch of your cupcakes in one sitting. Thank you so much for helping Krystal and Eric celebrate Cupcake’s arrival!

    • beantownbaker — May 8th, 2013 @ 8:21 pm

      These were definitely dangerous. People were fighting over the last one at the party I took them too.

  2. #
    2
    Megan — May 6, 2013 at 11:13 am

    They look delicious! Love that little cupcake stand.

    • beantownbaker — May 8th, 2013 @ 8:22 pm

      I got it at Home Goods. Isn’t it super cute?

  3. #
    3
    Erica @ In and Around Town — May 6, 2013 at 12:33 pm

    Nutella frosting?! Yes please!

  4. #
    4
    Krystal R. — May 6, 2013 at 1:40 pm

    Awww Jen, these are so gorgeous and a great way for you to get back in your baking habit!! Did you know that I had a big nutella phase during cupcake’s pregnancy…I need this frosting in my life!! Thank you for participating in my virtual baby shower. XXOO

    • beantownbaker — May 8th, 2013 @ 8:23 pm

      You definitely need this frosting in your life. Even if you just make it to eat with a spoon. It’s SO good. Good luck with the upcoming arrival of your cupcake! (my sister is pregnant and refers to her little one as her nugget!)

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    Stephanie @ Macaroni and Cheesecake — May 6, 2013 at 1:40 pm

    These look wonderful and that nutella cloud frosting sounds phenomenal!!

  6. #
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    Jessica @ Sunny Side Up — May 6, 2013 at 2:09 pm

    I used the nutella cloud frosting on my birthday cake last year and I was blown away at how perfectly the name matched the texture! I love how perfectly smooth and fluffy it is. And yours looks absolutely perfect on top of that cupcake!

    • beantownbaker — May 8th, 2013 @ 8:23 pm

      I know – isn’t it the perfect name for this frosting. It’s amazing.

  7. #
    7
    Ashley Bee (Quarter Life Crisis Cuisine) — May 6, 2013 at 2:09 pm

    I’d also fill these with Nutella, and use a chocolate stout cake… mmmm…

    • beantownbaker — May 8th, 2013 @ 8:24 pm

      YUM! That’s a great idea.

  8. #
    8
    tracy {pale yellow} — May 6, 2013 at 3:43 pm

    Gorgeous cupcakes! It’s hard not to want a nutella cloud frosting! I just made cupcakes for the first time in awhile too, I forget how relaxing and fun cupcakes can be!

  9. #
    9
    Jessica of My Baking Heart — May 6, 2013 at 3:47 pm

    You had me at ‘Nutella’, Jen! Beautiful cuppies!

  10. #
    10
    Rachel @ Baked by Rachel — May 6, 2013 at 7:23 pm

    So cute and absolutely perfect!

  11. #
    11
    Amy @ The Nifty Foodie — May 6, 2013 at 10:04 pm

    Oh man…nutella frosting? These sound so good!

    • beantownbaker — May 8th, 2013 @ 8:25 pm

      It tastes much better than it sounds. Trust me. I’m debating going to get the leftovers out of the fridge to snack on some…

  12. #
    12
    Nutmeg Nanny — May 8, 2013 at 11:01 am

    Oh goodness, these look dangerous 😉 loving the nutella frosting!

    • beantownbaker — May 8th, 2013 @ 8:25 pm

      They’re definitely dangerous. I was glad I took them to a friend’s house.

  13. #
    13
    Becky — May 8, 2013 at 10:35 pm

    Those cupcakes are perfect!!!

  14. #
    14
    Rachel — November 22, 2013 at 4:55 pm

    Do i have to have a paddle and stand mixer? I only have a regular hand mixer at the moment.

    • beantownbaker — November 24th, 2013 @ 6:02 pm

      A hand mixer probably would work just fine.

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