Black and Tan Brownies

from Cooking Light. Tan brownies: 6 Tbs butter, softened 1 1/2 cups packed brown sugar 2 large eggs 1 tsp vanilla extract 4.5 oz all-purpose flour (about 1 cup) 1 tsp baking powder 1/4 tsp salt 1/2 cup chopped pecans Cooking spray Black brownies: 3 oz unsweetened chocolate, finely chopped 4 Tbsp butter 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1 cup Guinness Stout 4.5 oz all-purpose flour (about 1 cup) 1/4 tsp salt 1. Place one rack in lower third of oven; place another rack in center of oven. Pre-heat overn to 350. 2. To prepare tan brownies, place 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 tsp vanilla. Weigh or lightly sppon 4.5 oz (about 1 cup) flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well. Add flour mixture and pecans to sugar mix, beating just until combined. Spoon into a 13x9 in 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. 3. To prepare black brownies, melt chocolate and butter in a large microwave-safe bowl on HIGH for 1 min or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add eggs, vanilla, Guinness, stirring with a whisk until well combined. Combine flour and salt, stirring well, and add mix to chocolate mix, stirring to combine. Pour mixture evenly over tan brownies. 4. Bake on the center rack at 350 for 25 min or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares. Yield: 32 servings.