Black and Tan Brownies

Perhaps you’ve had a pint of Black and Tan: where Guinness is carefully poured over an upside down tablespoon to gently fall on an ale or lager with greater density (Yes! More dense than Guinness!) so as not to mix the two. Or perhaps you’ve had a mixed Black and Tan where the visual aspect isn’t important, such as Yuengling’s. There are many variations that have developed over the years: Black and Tan (Smithwick’s or Bass), Half and Half (Harp), Black and Blue (Blue moon), or even a Black Velvet (champagne).blacktan

Source: Flickr creative commons by parislemon

Same concept: brownie form.

We also need to address that the naming of such a thing isn’t necessarily the most politically correct-or sensitive. The Black and Tans were men from Great Britain, whose job it was to act as police in Ireland as part of the Royal Irish Constabulary and fight against the Irish Republican Army (IRA) during the Irish War of Independence. The nickname Black and Tans came from the color of their uniforms. They are historically known for oftentimes using brutal and savage methods, even against civilians.

And so we have brownies………the dark, chocolately brownie sitting on top of the lighter cookie-type blondie. With beer in them. I actually used Sam Adams Chocolate Bock in the brownie. Certainly a different flavor profile than Guinness, though extremely appropriate given that smooth chocolate flavor.

So perhaps I’m the only one who will eat my brownie while contemplating the brutality of war and lament the trials and tribulations of the Irish while I watch The Wind That Shakes the Barley crying yet again. Pass me the brownies.

blacktanbrownie

Come out, ye Black and Tans: Irish rebel song, here performed by the Wolfe Tones

The Wind That Shakes the Barley: a ballad written about the 1798 rebellion in Ireland. This is my favorite version by Solas.

Black and Tan Brownies

Adapted slightly from The Irish Spirit

Tan Brownies

4 tablespoons butter, room temperature

1 cup brown sugar

1 large egg

1/2 teaspoon vanilla extract

3/4 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Black Brownies

5 oz. unsweetened chocolate

1/2 cup unsalted butter

1 cup sugar

4 large eggs

1/4 teaspoon salt

1 cup all purpose flour

2 teaspoon vanilla extract

1 cup stout

Preheat oven to 350 degrees and butter an 8×8 square pan.

Tan brownies

In the bowl of a mixer with paddle attachment beat butter and brown sugar until fluffy, then beat in egg and vanilla. Remove from mixer and stir in flour, baking powder and salt with a wooden spoon. Spread evenly into the prepared pan.

Black brownies

Melt chocolate and butter in a double boiler and stir until completely smooth.Stir in the sugar and salt and let cool slightly. Stir in the eggs, flour and vanilla. Whisk in the stout.

Pour the black brownie mixture over the tan brownies and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Ultimate Irish Macaroni and Cheese

While I have become increasingly obsessed with craft beer and homebrewing, there is still a special place in my heart for Guinness. It’s dark-but light!-and velvety and smooth. It’s comforting. Guinness is good for me. Especially when combined with chocolate. Or cheese!

I decided to make the ULTIMATE macaroni and cheese by starting with Kerrygold butter, spiking my bechamel with Guinness, and using Kerrygold’s Aged Cheddar and Dubliner as the chosen cheeses to melt in. Combined with whole wheat pasta, it made for an extremely earthy macaroni and cheese. I topped with panko, but it probably would have been even better with toasted Irish soda bread crumbs…

Ultimate Irish Macaroni and Cheese

1 box whole wheat pasta (usually about 13.25 oz. Cause that makes sense…)

3 tablespoons butter

3 tablespoons flour

1 bottle of Guinness (it’s ok if you sneak a few sips)

1 cup of whole milk

1 teaspoon mustard (dijon or spicy brown)

1/2 teaspoon worcestershire sauce

7 oz. Dubliner

7 oz. Aged Cheddar

salt and pepper to taste

1/4 cup panko breadcrumbs

Preheat oven to 350 degrees. Get your water boiling for the pasta. Whenever the water comes to a boil, cook the pasta according to the package directions and drain.

Melt the butter over medium heat in a medium saucepan. Add the flour and let it cook together for a few minutes, until the butter has become a thick paste. Whisk in the Guinness and milk and cook over medium heat until the sauce has thickened, about 7 minutes. Turn the heat down low and add in the mustard and worcestershire sauce. Slowly add in the cheese, melting each batch completely before adding more. Adjust seasonings.

Take off the heat and combine with the pasta in a 2 quart baking dish. Top with panko and bake for 25-30 minutes.

Chocolate Guinness Ice Cream

I have never been a girl to eat vanilla ice cream. Why would I waste my time? There’s chocolate chip cookie dough, blueberry, Phish food, and yes-even Crazy Vanilla back in the day.

When I first got my ice cream maker, vanilla was the obvious first soiree. But instead, I made cookies and cream. Good decision.

The original recipe calls for milk chocolate. I had semi-sweet. The original called for Guinness Stout. I had their black lager. And so we adapt.

My ice cream maker has yet to see a vanilla ice cream, and the outlook for that is doubtful. What it has seen is peanut butter cup, and Bailey’s, and for the second time now, Chocolate Guinness! Life is good.

Chocolate Guinness Ice Cream

Adapted from The Perfect Scoop: Ice Cream, Sorbets, Granitas, and Sweet Accompaniments

7 oz. semi-sweet chocolate

1 cup whole milk

1/2 cup sugar

little pinch of salt

4 large egg yolks (save those whites for breakfast-it balances out the ice cream!)

1 cup heavy whipping cream

3/4 cup Guinness

1 teaspoon vanilla extract

Finely chop your chocolate and place in a large bowl. Have a mesh strainer ready. Set aside.

Combine the milk, sugar and salt in a saucepan over low heat. Do not boil. Beat your egg yolks in a medium bowl. While whisking, very slowly pour small amounts of the milk mixture into the eggs to temper them. Pour the combined mixture back into the saucepan over medium-low heat. Stir constantly, making sure not to bring it to a boil. Keep stirring until the mixture thickens, enough to coat a spoon.

Pour the resulting custard through the strainer and into the bowl of chocolate. Stir together until all of the chocolate has melted. Mix in the cream, Guinness, and vanilla and allow to cool.

Place in the refrigerator for several hours before churning in your ice cream maker. Ice cream makers vary, so I’ll let them take it from here!

Guinness/Baileys Float

Remember this? I know you do-how could you forget? Ice cream made with Baileys. But I can make it even better.

Baileys Irish Ice Cream

What could be better than Baileys Irish Ice Cream, you ask? A Guinness float.

Take a few scoops of your Baileys Irish Ice Cream and add a pint of Guinness. As close to an Irish carbomb as you’re going to get…without the nasty curdling. Tastes. like. candy.

And if you’re not lucky enough to have an ice cream maker, I suppose you could use plain old store bought vanilla. Either way, it will be frosty and glorious.

You’re welcome.