St. Patricks Day Means Black and Tan Brownies Are A Must

St. Patricks Day Means Black and Tan Brownies Are A Must

St. Patrick’s Day is a holiday that has been celebrated in my family since I can remember.  I’m 80% (or more/less – the jury is still out) Irish and I had the red hair & freckles to prove it.  (Hair turned blonde after I was 4 and the only way it will EVER get red again is if I hit that bottle).  My grandparents on my dad’s side always talked about their parents coming directly from the Emerald Isle and I am dying to travel over there and see the sights of  County Cork.

I have been so crazed lately with work, home, the animals, etc. that I haven’t really had time to focus on properly celebrating all things Irish this year.  My apartment complex holds monthly resident parties and they are a blast.  I decided that since it was St. Patty’s day, a kitchen experiment was in order, namely Black and Tan Brownies from this month’s issue of Cooking Light.

Ingredients

  • 6 tablespoons butter, softened
  • 1½ cups packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Cooking spray
  • 3 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup Guinness Stout
  • 2 tablespoons cooled espresso (or 1 tablespoon of espresso powder dissolved in a small amt. of hot water).
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
Read the whole recipe on Cooking in Stilettos