Black and Tan Brownies

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

• Ready In: 55 mins
• Serves: 32

Ingredients

• For the tan brownies

• 6  tablespoons butter, softened
• 1 1⁄2 cups  packed brown sugar
• 2  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

• For the 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

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.