If you are anything like me, when you see a good recipe in a magazine you tear it out, stuff it in a drawer {or binder} and save it for later. Well back in 2010 I spotted this recipe for Black & Tan brownies in Cooking Light magazine.
I re-discovered the recipe as I was pulling out my recipe binder last year and quickly decided to whip up a batch for the HH seeing how he is Irish. I’ve made these brownies twice now. The first time was with pecans and the second time without. Personally, I think they taste best with the pecans. And I’m not all that into pecans.
The key to making these brownies is…
Read the directions thoroughly. I tend to glance over recipes and not read every single direction. However this one could be a little tricky. So read through it a few times before you start.
Tan Brownies:
6 tablespoons butter, softened
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
4 1/2 ounces all-purpose flour {about 1 cup}
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans {I left them out}
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
4 1/2 ounces all-purpose flour {about 1 cup}
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees
To prepare Tan Brownies
Beat 6 tablespoons of butter and the brown sugar until light and fluffy. Beat in the eggs and teaspoon vanilla until smooth. Next add in the flour, baking powder, and 1/4 teaspoon salt and stir well. Add in pecans {totally optional}. Pour the batter in to a 13 x 9–inch buttered baking pan {or use cooking spray}, making sure to spread the batter evenly. Bake at 350 for 15 minutes.
To prepare Black Brownies
Melt the chocolate and 4 tablespoons butter in a double broiler or in a microwave-safe bowl on HIGH for 30 seconds {or until melted}, stir until nice and smooth. Slowly add sugar until well combined. Add eggs, vanilla, and Guinness and stir until everything is combined. Add the flour and salt until the batter is well smooth and pour the mixture evenly over tan brownies.
Bake at 350 for 25 minutes or until a wooden pick inserted into center comes out almost clean. Cool for about an hour, and then cut into squares. Recipe Credit
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.
Tra says
Umm, I would think that your Irish husband would know that the Black and Tans were a brutal BRITISH military/constabulary group that committed atrocities against the Irish civilians in an attempt to quell the Irish fight for independence.
Many Irish are extremely offended when this horrible BRITISH group is associated with St. Patrick’s Day. To some, celebrating St. Patrick’s with Black and Tan brownies is pretty much the equivalent of celebrating Martin Luther King Day with George Wallace or KKK brownies.
I’m sure you just didn’t know- like most Americans. Now that you do, please stop perpetuating this offensive association.
Ursula says
Well for Pete’s sake! I’m sure Mavis didn’t intend to “perpetuate” any sort of offensive association. I am an American that had no idea what a black & tan was other than a Guinness & Harp on St. Paddy’s day. If they so offensive, then why are they called that & sold as such in every Irish bar that i’ve been in??
Tra says
Two reasons: 1) Americans don’t know their history well let alone any the history of most other countries.
2) Ignorant marketing. Look up the controversies regarding Ben & Jerry’s and Nike and exactly this kind of offensive association. Both of those companies apologized and withdrew the offensively named products.
Most Irish bars in the US aren’t really all that authentic. If you try to order a Black and Tan in many parts of Ireland- well, let’s just say you won’t like the response you get from the natives. In Ireland, the drink is called a Half & Half.
The problem isn’t the name of the drink. That’s what they call it in Britain. The problem is using anything “Black & Tan” to celebrate St. Patrick’s or anything Irish.
I know Mavis didn’t intend to offend. I know that most people don’t know that it’s offensive to a lot of people of Irish heritage. However, I’m kind of confused by your response. Now that you know it’s offensive, why did you use the “everybody does it” defense instead of just saying oops- I didn’t know and I’ll try not to say this offensive thing again? If someone you knew were offended by a term you used and asked you to not say it again, wouldn’t you stop? That’s all I’m asking- please stop.
Ursula says
If as you claim “know that Mavis didn’t intend to offend”, why such a militant stance on your part and taking her to task?
I don’t know her other than from her blog entries, but I assume her to be pretty un offensive & a get along kind of gal. Your response seemed a bit heavy handed in light of her attempt to share a holiday recipe with her readers.
Now that you have enlightened me, I will no longer use the term. I was Asking a question as to why bars that claim to be Irish, would continue to sell drinks ordered by that name. I was not using it as a Defense as you presumed- just asking the question.
To tell the truth, I had never heard the term Black & Tan until I was led astray(!) by a server in a well known Irish pub in Seattle. I thought it was referring to the colour combo!
Stephanie says
These look delish! I may have to try these instead of my standard Chocolate Guinness cupcakes.
Mavis says
Thanks Stephanie, I think they look pretty! 🙂
Bren says
Can’t wait to make these for my family