Total Time
55mins
Prep 15 mins
Cook 40 mins

These little delights come from the March 2010 issue of Cooking Light. Posting for safekeeping!

Ingredients Nutrition

Directions

  1. Place one rack in lower third of oven; place another rack in center of oven. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
Most Helpful

These are like an upside down brownie. You partially bake the "tan" part, then pour the "black" brownie over the "tan" brownie. When you continue baking the "black" brownie settles on the bottom, and the "tan" brownie floats to the top. My DH gave these a four, but they didn't taste that good to me, so I gave them a two. That's how I arrived at the median score of 3 stars. Thanks for sharing.

Chris Reynolds August 24, 2012