Black and Tan Brownies

From the kitchen of One Perfect Bite...Margaret Johnson is the author of five books on Irish cooking, all of which can be found here. One of the many recipes she's developed is a brownie, called the Black and Tan. It's named after the British auxiliary forces that were sent to Ireland to suppress rebels after the 1916 Easter Rising. The reviled Black and Tan subdued the rebellion but in doing so, they fueled the spirit of the Irish Republican movement and the quest for Irish independence. Folk singers set the deeds of the British soldiers to music and eventually Irish pubs began to serve a drink, called the Black and Tan, which was made half with Harp Lager and half with Guinness Stout. Margaret Johnson loosely patterned her brownies after the famous draught. I had open a bottle of stout for another recipe and still had some remaining. Rather than let it go to waste, I decided to give this recipe a try. While most brownies are simple to make, these rich two-toned treats are a bit more involved. The end result is a moist dense confection that many will like. I hope you will try these and let me know what you think. There is nothing here not to like, the real question is will you like them enough to make them again. Here's the recipe.

Black and Tan Brownies...from the kitchen of One Perfect Bite first published by Margaret M. Johnson in The Irish Spirit

Ingredients:

Tan layer

6 tablespoons unsalted butter, softened

1-1/2 cups packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup chopped pecans

Black layer

3 ounces (3 squares) unsweetened chocolate, finely chopped

4 tablespoons unsalted butter

1 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 cup Guinness stout

1 cup all-purpose flour

1/4 teaspoon salt

Instructions:

1) Place one rack in lower third of oven. Place another rack in center. Preheat oven to 350 F. Spray a 13 x 9-inch baking pan with cooking spray.

2) To prepare tan layer: Combine butter and sugar in a medium bowl. Beat with a mixer at medium-high speed until light and fluffy. Beat in eggs and vanilla. With a wooden spoon, stir in flour, baking powder, salt and pecans. Spoon batter into prepared pan and spread evenly. Bake in lower third of oven 20 minutes. Remove from oven.

3) To make black layer: Place chocolate and butter in a microwave-safe bowl. Microwave on low 30 seconds. Stir. Repeat until chocolate is melted and smooth. Stir in sugar until well combined. Add eggs, vanilla and Guinness, stirring until well combined. Add flour and salt, whisking well to combine. Slowly pour mixture over partially baked tan layer.

4) Bake on center rack of oven for 25 minutes, or until a wooden pick inserted into center comes out almost clean. Remove from oven and let cool in pan on a wire rack before cutting into small squares. Yield: 16 to 32 brownies (depending on size).