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.

Print Save

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

    Pin It

14 Responses to “Chocolate Truffle Ice Cream”

  1. #
    1
    Jocelyn (Grandbaby Cakes) — May 31, 2013 at 8:14 am

    What a gorgeous chocolate!! I adore deep chocolate ice creams.

    • beantownbaker — May 31st, 2013 @ 10:07 am

      You would definitely love this then. It’s so rich and chocolatey!

  2. #
    2
    Ashley Bee (Quarter Life Crisis Cuisine) — May 31, 2013 at 8:19 am

    I just got an ice cream maker and cannot wait to start trying it out… this looks a bit above my skill level, but a good thing to work towards!

    • beantownbaker — May 31st, 2013 @ 10:08 am

      I completely understand wanting to start out with an easier recipe. Sorbets are really easy. No cooking necessary for most sorbet recipes. But def keep this one in the back of your mind for when you feel more confident!

  3. #
    3
    Eva @ Eva Bakes — May 31, 2013 at 8:51 am

    I made this dark chocolate ice cream last year, and it is definitely the best chocolate ice cream I’ve ever had. The 5-day wait time is pure torture, but it’s completely worth it. So glad you enjoyed this as much as I did!

    • beantownbaker — May 31st, 2013 @ 10:07 am

      I agree, it was complete torture, especially after taking a taste after it had processed in the machine…

  4. #
    4
    tracy {pale yellow} — May 31, 2013 at 6:23 pm

    A rich, deep chocolate ice cream is worth the wait! It’s so hard to find a recipe for the decadent chocolate ice I desire, this recipe has moved to the top of my to-do list!

  5. #
    5
    Sues — June 3, 2013 at 6:48 am

    You can tell just by looking at this how rich and awesome it is!!

    • beantownbaker — June 7th, 2013 @ 8:52 am

      It’s seriously difficult to scoop it’s so thick!

  6. #
    6
    Shannon — June 6, 2013 at 12:11 pm

    wowza, this certainly tell how rich and decadent it is!! i’m appreciating more and more those things that I only need a spoonful of to satisfy 😉

    • beantownbaker — June 7th, 2013 @ 8:53 am

      This is definitely one of those things. I love chocolate but could only handle one small scoop at a time.

  7. #
    7
    Nutmeg Nanny — June 7, 2013 at 6:15 pm

    Who isn’t a fan of chocolate?! This looks amazing 🙂

  8. #
    8
    Lisa T — June 16, 2013 at 6:42 pm

    I would love to try this recipe. I am wondering why you used coconut milk, and I’m assuming full fat coconut milk?

    • beantownbaker — June 16th, 2013 @ 7:47 pm

      i use coconut milk because I’m lactose intolerant so I can’t use cow’s milk or heavy cream. If you want to use those dairy products, follow the instructions in the original recipe. And yes, I use full fat coconut milk.

Leave a Comment