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Makes
10-12 Large Brownies
Author Notes
The Black and Tan is the beer lover's ideal drink. It brings together the rich dark flavor of stout with the refreshing lightness of ale. This brownie is inspired by this marriage of dark and light making it an ideal dessert for the chocolate or beer lover. The recipe is based on an old Texas Sheet Cake recipe that has been passed around for years. I don't know the original author. I substituted Stout for water and added chocolate chips for an added richness. Enjoy! —Kimberley Donahue
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Ingredients
- Brownie (Black) Layer
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1 cup
Butter
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4 tablespoons
Cocoa Powder
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1/3 cup
Semi-Sweet chocolate chips
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1/2 cup
Water
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1/2 cup
Dark Stout
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1 cup
Flour
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1 1/2 cups
Sugar
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2
Eggs
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1 teaspoon
Baking Soda
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1 teaspoon
Vanilla
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1 teaspoon
Salt
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1/2 cup
Sour Cream
- Frosting (Tan) Layer
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1/2 cup
Butter
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4 tablespoons
Cocoa Powder
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6 tablespoons
Milk
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1 pound
Sifted Powdered Sugar
Directions
- Brownie (Black) Layer
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Preheat oven to 350.
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Grease a jelly roll or sheet cake pan.
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In a large pot on the stove top melt butter, cocoa and chocolate chips.
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Add water and bring just to a boil.
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Remove from heat and stir in Stout.
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Add flour and sugar and stir. Mixture will be thick.
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Add eggs one at a time mixing completely after each addition.
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Add remaining ingredients and mix well.
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Pour into pan and bake for 15-18 minutes.
- Frosting (Tan) Layer
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Return pot from batter to stove and melt butter.
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Add cocoa powder and milk and stir to combine.
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Add powdered sugar and stir vigorously until smooth.
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Pour over brownies immediately after they come out of the oven.
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Let frosting set up and dust with powdered sugar before serving.
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