BROWN AND TAN BEER RECIPES

Steps:

• Place one rack in lower third of oven; place another rack in center of oven. Preheat oven to 350°.
• To prepare Tan Brownies, place 6 tablespoons butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 teaspoon vanilla. Weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 5 ounces flour, baking powder, and 1/4 teaspoon salt, stirring well. Add flour mixture and pecans to sugar mixture, beating just until combined. Spoon into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350° in lower third of oven for 15 minutes.
• To prepare Black Brownies, melt chocolate and 4 tablespoons butter in a large microwave-safe bowl on HIGH for 1 minute or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add 2 eggs, 1 teaspoon vanilla, and Guinness, stirring with a whisk until well combined. Weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 5 ounces flour and 1/4 teaspoon salt, stirring well. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.
• Bake on the center rack at 350° for 25 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares.

Steps:

• To make tan layer, in medium bowl, stir together 2/3 cup condensed milk, the brown ale beer and 1 1/2 teaspoons vanilla until well mixed.
• In chilled medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into condensed milk mixture. Divide mixture among fourteen 5-oz paper cups (about 1/4 cup each). Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 3 to 4 hours or until frozen.
• When first layer is frozen, make black layer. To make black layer, in medium bowl, stir together 2/3 cup condensed milk, the stout beer, chocolate syrup and 1 1/2 teaspoons vanilla until well mixed.
• In chilled medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into condensed milk mixture. Remove foil from pops. Pour mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.