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:

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


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


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


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.


Slowly add the remainder of the chocolate.


Then add in the flour mixture and mix to combine.


Then add in the Guinness.


Pour into a prepared baking pan.


Bake at 375 degrees for about 20-25 minutes.


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


Frost the brownies.


Cool – serve – enjoy!