Black Tan Guinness Brownies Recipes

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.

Steps:

• 1. Preheat oven to 350F.
• 2. To prepare TAN BROWNIES:, place butter and sugar in a medium bowl; beat with the mixer on low speed until fluffy. Beat in 2 eggs and 1 tsp. vanilla. Gradually add 1 cup flour, baking powder, and cinnamon; stir well. Add to sugar mixture along with nuts; beating just until combined. Spoon into a greased 13x9" baking pan. Spread evenly and bake for 15 mins.
• 3. To prepare BLACK BROWNIES: melt chocolate and butter in a medium saucepan until smooth. Add sugar until well combined. Add eggs, vanilla, and Guinness;whisk until combined. Add flour and combine. Pour mixture over baked TAN brownies.
• 4. Bake on center rack of oven for 25-30 minutes until knife inserted comes out almost clean.Cool in the pan. Cut into squares and serve with ice cream

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-9-inch baking pan with cooking spray and line the bottom with parchment, leaving a 2-inch overhang on 2 of the sides. Spray the parchment with cooking spray.
• Whisk the flour, cocoa powder, espresso powder and kosher salt in a medium bowl until combined.
• Slowly pour the Guinness into a medium saucepan, trying to make as little foam as possible. (Hold the pot at an angle and press the lip of the bottle to the side of the pot and slowly pour. This should help eliminate foam.) Bring the beer to a boil over high heat, then reduce the heat to medium-low and simmer until thickened and reduced to 1/3 cup, 12 to 13 minutes (you may need to pour the beer into a liquid measuring cup a few times to make sure it is reduced enough). Add the butter and whisk constantly until melted, about 1 minute. Add the bittersweet chocolate and whisk constantly until melted and smooth, about 2 minutes.
• Remove the pan from the heat and whisk in the granulated sugar until combined. Whisk in the eggs, 1 at a time, beating well after each addition. Stir in the vanilla extract until just combined. Add the flour mixture and stir slowly until combined, taking care that none of the flour spills out of the pot. Pour the mixture into the prepared pan.
• Bake until set on top, the brownies have slightly pulled away from the sides and a toothpick inserted into the center comes out with just a few moist crumbs, 30 to 35 minutes. Sprinkle the flaky sea salt on top.
• Let cool in the pan for 30 minutes, then use the parchment overhang to remove the brownies from the pan to a cutting board and let cool completely, about 30 minutes.
• Use a fine-mesh sieve to sprinkle the confectioners' sugar on top of the brownies and slice into 16 squares.

Steps:

• 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 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 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 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour and 1/4 teaspoon salt, stirring well. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.
• Bake on the center rack at 350° 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.