Irish Black & Tan Brownies are super easy to make by combining your favorite brownie mix with sinfully delicious milk chocolate, Guinness Stout, and Harp Lager topped with a fresh sprig of mint to make an original simple Irish Inspired treat for your guests this St. Patrick’s Day Celebration.The St. Patrick’s countdown is in full swing here at The Patch, Mr. McCallum is enjoying his heritage cuisines and gaining a few pounds I’m sure – that’s OK we will diet the heck out of him starting the day after March 17th— Shh don’t tell him that, though.
I enjoy a Good Black & Tan if it’s made with Guinness Stout and Harp Lager…as matter of fact during my college days I think I could have drunk an Irishman under the table–thank god for my waistline those days are long gone.
Most are familiar with the Guinness Stout name… However, some do not know Harp Lager is an Irish lager created in 1960 by Guinness in its Great Northern Brewery, Dundalk. It is also a leading lager brand in Ireland – just a little fun fact for you readers.
Call me lazy today making boxed brownies – oh see if I care… these brownies are sinfully delicious and trust me most will not know the difference once they sink their teeth into this decadent Irish Inspired treat.
Irish Black & Tan Brownies
- 2 boxes of your favorite brownie mix
- dash of salt
- 1 and 1/2 cups of oil
- 1/4 cup Guinness Stout
- 1/4 cup of Harp Lager
- 4 eggs, lightly beaten
- 1/2 of a cup milk chocolate morsels
- 1 container of vanilla icing
- 1 tablespoon of unsweetened cocoa powder
- mint sprigs
- preheat oven to 350 degrees.
- In a large glass mixing bowl add 2 boxes of your favorite brownie mix, a dash of salt, 1 and 1/2 cups of oil, 1/4 of a cup Guinness Stout, 1/4 of a cup Harp Lager, and 4 lightly beaten eggs. Mix ingredients well to thoroughly combine. Fold in 1/2 of a cup milk chocolate morsels.
- Adjust the oven rack to the middle level and be sure to have already preheated oven to 350 F degrees. Line the bottom and sides of a 9×11 inch square baking pan with aluminum parchment paper, leaving an overhang on all sides. Set aside.
- Pour prepared batter into the baking pan and bake for 38-45 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.
- Note: all ovens vary in temperature and a careful eye should be used when baking since temperatures vary from oven to oven.
- Completely cool the brownies in the baking pan set on a wire rack. Once cooled, lift the parchment paper out of the pan using the overhang on the sides and cut into squares. For neat squares, use a very sharp knife and wipe it clean with a paper towel after each cut.
- Meanwhile, in a smaller glass mixing bowl combine 1 container of vanilla icing and 1 tablespoon of unsweetened cocoa powder – reserve till needed.
- Once brownies are 100% cool to the touch, ice them – place a sprig of fresh mint on the top right before serving.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.