Thursday, January 5, 2012

Black & Tan Brownies for Tami's 40th

Tomorrow is a big day.  My good friend Tami turns 4-0!  Happy Birthday to you!

My amazing and beautiful friend Tami
Her birthday falls during the time of year where many of us (myself included) are taking stock of our life and making lists.  I've come across several of those "lists" the last couple of days.  One of them speaks of friendships.  Keep people in your life who truly love you, motivate you, encourage you, enhance you, and make you happy.  For me, Tami is one of those people.  A keeper.

Friends and brownies.
Tami somehow knows when to call me and really ask, "Hey, how are you?" as she listens intently to me as I go on and on ... oh and on about this and that.  I hear her on the other end of the line ... smiling and I feel my shoulders relax and whatever was my "on" for the moment becomes insignificant and we share a good laugh.

To you my dear friend, I hope this 40th year is a special and wonderful year for you.  You are a treasure and I hold our friendship close to my heart.

Black and Tan Brownies
Modified from Cooking Light, March 2010

Tan Brownies
6 Tablespoons butter, softened
1 1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
4.5 ozs. gluten-free flour mix (I followed Gluten-Free Girl & the Chef's whole grain flour mix ratio and used * see below)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans

Black Brownies
3 ozs. unsweetened chocolate, finely chopped
4 Tablespoons butter
1 cup of granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup Guinness Stout
4.5 ozs. gluten-free flour mix
1/4 teaspoon salt
Good looking ingredients: beer and chocolate.
1.  Preheat oven to 350° and lightly spray a 9x13 pan with cooking spray.
2. Start with making the tan brownies by placing the softened butter and brown sugar in a small mixing bowl, beat at medium speed until light and fluffy.
3. Beat in eggs, one at a time then stir in vanilla.
4. Add dry ingredients (flour, baking powder and salt) and beat until combined, fold in pecans.
5. Pour tan brownie mix into pan and bake for 12-15 minutes. Remove from oven and set aside.
6.  While tan brownies are baking, start making the black brownies by melting chocolate and butter in a small microwave safe bowl.
7. Add granulated sugar and stir to combine.
8. Add eggs, vanilla and Guinness and stir with a whisk to combine.
9. Add flour and salt, stir to combine.
10. Pour black brownie mixture over tan brownies and bake for an additional 25 minutes or so.
11.  Cool in pan on a wire rack then cut into squares.
Black & Tan Brownies.
* AB's Whole Grain Flour Mix
300 grams each of quinoa flour, amaranth flour, and brown rice flour
150 grams each of potato starch and tapioca  flour

1.  Set large plastic container on a kitchen scale and hit tare, then add first flour until scale reaches 300g, then start adding the second flour until the scale reaches 600g, you're following me right?
2.  Seal and shake to combine flours.
A little Guinness left over for me.

1 comment:

  1. Yum! I'll give these a try next time the baking spirits move me!