Black and Tan Brownies

Historically, "black and tan" refers to the force of English soldiers sent to Ireland after the Easter Rising to suppress Irish rebels. And, as a result of this historical event, it eventually became what many consider a fabulous beverage. (For those of you not familiar with the drink "Black and Tan," it is made with half Guiness Stout and half Harp Lager.) Now, it has become a much loved dessert- a rich, chocolate brownie complete with Guiness Stout and a "tan" layer  that rises and falls throughout to compliment the chocolate layer. You're in for treat! 

Tan Brownies 

4 tbs. unsalted butter, softened 

1 c. light brown sugar, packed 

1 egg 

3/4 c. all purpose flour 

1 tsp. baking powder 

1/4 tsp. salt 

Black Brownies 

5 oz. unsweetened chocolate 

1/2 c. unsalted butter, softened 

1 c. white sugar 

4 eggs 

1 c. all purpose flour 

2 tsp. vanilla extract 

1 c. Guiness Stout 

• To make Tan Brownies....Preheat the oven to 350 and grease a baking pan with non stick cooking spray. 
• Using an electric mixer, combine softened butter with brown sugar until fluffy. 
• Add egg and vanilla and mix until smooth. 
• In a separate small bowl, whisk together flour, powder and salt. 
• Add gradually to butter mixture and mix to incorporate. 
• Once mixed, using a rubber scraper, spread mixture into prepared baking pan. Set aside. 
• To make Black Brownies....In a small saucepan, melt chocolate and butter over low heat. Whisk until smooth. 
• In a mixing bowl with an electric mixer, combine melted chocolate mixture with sugar, eggs, salt, flour and vanilla.
• Add stout and mix until smooth., 
• Pour black brownie layer over tan layer (no need to swirl, this effect is created naturally due to the amount of baking powder in the tan layer) and bake 30-35 minutes or until a skewer inserted in the center comes out clean. 
• Allow to cool prior to serving. 

(Recipe adapted from "The Irish Spirit" cookbook by Margaret M. Johnson.)