Black Tan Guinness Brownies Recipes

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DARK GUINNESS® BROWNIES



Dark Guinness® Brownies image

Delicate, dark, rich, and tempting brownies that no one can resist are made with what you would not expect: Guinness® beer. Oh so good.

Provided by J. Evans

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h25m

Yield 24

Number Of Ingredients 13

cooking spray with flour
1 cup all-purpose flour
¾ cup dark cocoa powder (such as Hershey's® Special Dark)
¼ teaspoon salt
8 ounces bittersweet chocolate (such as Ghirardelli®), chopped
¾ cup white chocolate chips (such as Ghirardelli®)
6 tablespoons butter at room temperature, cut into cubes
1 cup white sugar
4 eggs, room temperature
1 ¼ cups Irish stout beer (such as Guinness® Extra Stout), room temperature and foam skimmed off
½ cup chopped pecans
1 cup semisweet chocolate chips (such as Nestle® Toll House®)
1 tablespoon sifted confectioners' sugar, or as needed

Steps:

  • Place oven rack in the center position. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Whisk flour, cocoa powder, and salt together in a bowl.
  • Melt bittersweet chocolate, white chocolate chips, and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
  • Beat white sugar and eggs together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Slowly add melted chocolate mixture and beat until just combined. Add flour mixture, 2 to 3 tablespoons at a time, until just combined. Whisk in beer until batter is thin; fold in pecans.
  • Pour batter into the prepared baking dish; sprinkle semisweet chocolate chips over batter.
  • Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out with moist crumbs, 25 to 30 minutes. Cool to room temperature; dust top with confectioners' sugar.

Nutrition Facts : Calories 236.1 calories, Carbohydrate 27.9 g, Cholesterol 40.2 mg, Fat 13.1 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 6.8 g, Sodium 64.4 mg, Sugar 20.1 g

BLACK & TAN (GUINNESS) BROWNIES



Black & Tan (Guinness) Brownies image

A rich, decadent treat for St. Patrick's Day or any time of year!

Provided by Kim Cook

Categories     Other Desserts

Time 1h

Number Of Ingredients 10

1 c all purpose flour
3/4 c cocoa, unsweetened
1/4 tsp salt
6 Tbsp unsalted butter
8 oz bittersweet chocolate chopped
3/4 c white chocolate chopped
4 large eggs at room temperature
1 c granulated sugar
10 oz guinness stout
1 c semi sweet chocolate chips

Steps:

  • 1. Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil or parchment.
  • 2. In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
  • 3. Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted.
  • 4. In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
  • 5. Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will be thin. Drop semisweet chocolate chips in batter.
  • 6. Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean. Let brownies cool, uncovered, to room temperature.

CLASSIC BLACK AND TAN



Classic Black and Tan image

Provided by Food Network

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 2

10 ounces pale ale or pale lager
6 ounces Guinness stout

Steps:

  • Pour the pale ale into a pint glass. Lay a spoon upside-down over the mouth of the glass and slowly pour the Guinness over the back of the spoon. (Pouring this way slows the flow of the Guinness so that it floats atop the pale ale.) Do not stir.

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  • Preheat the oven to 350 degrees (F). Butter the sides and bottom of a 9×13-inch baking pan and line with parchment paper.
  • Place the chocolates and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.
  • Turn off the heat. Keeping the bowl over the water add the sugars and whisk until completely combined, then remove the bowl from the pan.


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  • In a large glass mixing bowl add 2 boxes of your favorite brownie mix, a dash of salt, 1 and 1/2 cups of oil, 1/4 of a cup Guinness Stout, 1/4 of a cup Harp Lager, and 4 lightly beaten eggs. Mix ingredients well to thoroughly combine. Fold in 1/2 of a cup milk chocolate morsels.
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  • Place one rack in lower third of oven; place another rack in center of oven. Preheat oven to 350°.
  • To prepare Tan Brownies, place 6 tablespoons butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 teaspoon vanilla. Weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 5 ounces flour, baking powder, and 1/4 teaspoon salt, stirring well. Add flour mixture and pecans to sugar mixture, beating just until combined. Spoon into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350° in lower third of oven for 15 minutes.
  • To prepare Black Brownies, melt chocolate and 4 tablespoons butter in a large microwave-safe bowl on HIGH for 1 minute or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add 2 eggs, 1 teaspoon vanilla, and Guinness, stirring with a whisk until well combined. Weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 5 ounces flour and 1/4 teaspoon salt, stirring well. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.
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  • Place stout in a small saucepan and bring it to a boil, whisking to get rid of the foam and reduce the heat as it gets to the boiling point; cook it for 10 minutes and then remove from heat. Allow to cool. Reserve ¼ cup stout for using it later in the glaze.
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