Black and Tan Brownies

I love to bake.  There I said it.  I love to bake.

I think there’s something satisfying about baking that is rather cathartic to me.  I like baking because you can follow a recipe – or adapt it – and come out with an end product that is…tasty!

I love to bake with booze.  I don’t think that’s indicative of anything other than I like to bake with booze.  I think the alcohol gives the baked goods a depth of flavor and originality that it wouldn’t have otherwise.

So around St. Patrick’s Day this year, I bought an abundance of Irish beer.  But then because I don’t drink a lot of beer, it was just sitting in my refrigerator.  And I thought well, we have to do something with this beer.  KB only drinks Guinness most of the time and I had the variety pack.  So I ran across this recipe for “black and tan brownies” that I thought looked interesting.  And I took my boozy baking to a whole new level.  The recipe can be found here:  http://www.frommysweetheart.com/black-tan-brownies/

Anyways, start by sifting your flour, cocoa powder and salt together in a bowl.  Set aside.

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Then, in a double boiler, melt the semi sweet chocolate chips, white chocolate chips and butter until smooth.  Set aside to cool slightly.

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Meanwhile, beat your eggs and sugar together until creamy, about 3 minutes.

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Whisk in a little bit of the chocolate mixture to temper the eggs – make them about the same temperature as the chocolate so the eggs don’t scramble.

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Slowly add the remainder of the chocolate.

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Then add in the flour mixture and mix to combine.

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Then add in the Guinness.

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Pour into a prepared baking pan.

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Bake at 375 degrees for about 20-25 minutes.

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Then make the frosting.  Combine all ingredients in a double boiler and melt until smooth.

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Frost the brownies.

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Cool – serve – enjoy!

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xoxo,

Caroline