A black and tan — also known as a “half and half” — is one of the drinking world’s most famous layered beer cocktails. Made by filling a pint glass halfway with lager and then pouring a float of Guinness Stout on top. It’s easy to apply the same concept to brownies.
The “tan” part is a pecan-studded blond brownie; the “black” half gets its smoky flavor and slightly darker color from Guinness. Combined in one decadent bite, the marriage of light and dark makes an ideal dessert.
Black And Tan Brownies
Makes 32 brownies.
tan brownies:
6 tablespoons butter, softened
1½ cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
4½ ounces all-purpose flour (about 1 cup)
1 teaspoon baking powder
¼ teaspoon salt
½ 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
4½ ounces all-purpose flour (about 1 cup)
¼ teaspoon salt
Place one rack in lower third of oven; place another rack in center. Preheat oven to 350 degrees.
Prepare tan brownies: Place butter and brown sugar in a bowl; beat with a mixer at medium speed until light and fluffy. Beat in eggs and vanilla. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Place flour in bowl; add baking powder and ¼ teaspoon salt, stirring well. Add flour mixture and pecans to sugar mixture, beating until combined. Spoon into a 13-by-9-inch baking pan coated with cooking spray, spreading evenly. Bake in preheated oven on lower third rack for 15 minutes.
Prepare black brownies: Melt chocolate and butter in a microwave-safe bowl on high for 1 minute or until melted, stirring every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add eggs, vanilla and Guinness, stirring with a whisk until well combined. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour with ¼ teaspoon salt. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over tan brownies.
Bake on the center rack for 25 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares.
