For St. Patricks day I decided to make brownies with Guinness beer.
Beer and chocolate?
How could you go wrong?
To me that would be very Irish, Guinness beer I mean.
Certainly not the green stuff everyone is drinking. I had extra Guinness from the brownies and picked up some Harp Lager and decided to make a Black and Tan.
I am not sure where the recipe came from.
I had my first Black and Tan in North Carolina on vacation. I watched them make it and thought it would be cool to recreate. If you get a chance to try this you really should. You should have a bit of Guinness left over from the brownies.
I think it would taste much better than green beer. Don’t you?
This is how you make a black and tan
Pour Harp Lager into a glass about half way. Using a spoon pour the Guinness over the top. The idea is to have the Guinness float on the top. Can you tell the top is much darker than the bottom?
So this is how I made my Guinness brownies.
Adapted from About.com
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons unsalted room temperature butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate chips
4 large eggs, at room temperature
1 cup superfine or granulated sugar
1-1/4 cups (10 ounces) Guinness Extra Stout beer
1 cup semi-sweet chocolate chips
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted, or microwave like I did. I did it in increments of 1 minute until it was smooth. .
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.
Beat reserved flour mixture into melted chocolate mixture.
Whisk in Guinness stout beer. The batter will seem a bit thin.
Drop semisweet chocolate chips in batter. (Some may sink in) I added a bit of flour to the chocolate chips to help keep them from sinking. I got this trick from the Barefoot Contessa.
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.