Black And Tan Brownies
Instructions
* Preheat oven to 375F (190C). Grease and flour a 9X13 (3.5L) baking pan or line it with parchment paper.
Whisk together the flour, cocoa and salt in a medium bowl; set aside.
* Melt the butter, bittersweet chocolate and white chocolate in a glass or metal bowl over a pot of gently simmer water, stirring constantly.
* Remove from heat.
* In a separate bowl, beat the eggs and sugar on high speed for 3 minutes.
* Slowly add the melted chocolate mixture and beat until combined.
* Stir in the flour mixture and chopped pecans (if using) until just combined.
* Do not overmix.
* Stir in the stout (batter will be very runny).
* Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted near the edge comes out clean.
* Do not overbake. The centre should be soft.
* Let the brownies cool completely before frosting.
Frosting:
* Melt the peanut butter chips and ale together in a glass or metal bowl placed over a pot of gently simmering water, stirring until smooth.
* Spoon dollops of the frosting onto the cooled brownies and spread evenly overtop, working quickly before the frosting hardens.
* Cut the cooled brownies into squares.
Brownies can be made up to 2 days in advance and they stay moist for up to 5 days.
