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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5 Responses to “White Chocolate Cranberry Cupcakes with White Chocolate, Cranberry, and Pistachio Cream Cheese Frosting (Art You Eat)”

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    1
    bensbaby116 — January 6, 2009 at 4:05 am

    These look great! I love cranberries too… I don’t love white chocolate by itself, but I think it would be great mixed in with all these other flavor!
    ~bensbaby116

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    2
    Joelen — January 6, 2009 at 3:48 pm

    What a great cupcake and that frosting sounds amazing!

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    3
    Elly — January 7, 2009 at 1:48 am

    These look delicious! I love everything in them!

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    4
    CB — January 8, 2009 at 4:15 am

    LOL @ meaty. Not sure thats a good flavor for a cupcake unless you are making a meatloaf cupcake huh? Way to make it a couple times to get it perfect. I love white chocolate, cranberries and pistachios. I bet it was YUMTASTIC all together. 😉 I totally starred…
    /Clara

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    5
    marenseven — November 25, 2009 at 5:50 am

    cranberries and white chocolate do compliment one another .. i make a muffin using the jordan marsh blueberry muffin recipe in which i substitute fresh or frozen cranberries for the blueberries and i add white chocolate morsels.

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