01 Mar Double Chocolate Stout Brownies

Double Chocolate Stout Brownies

This brownie recipe is pulling double duty. Equally at home at a St. Patrick’s Day celebration as it is a girl’s night in, these brownies deserve a spot in your dessert rotation. Use your favorite chocolate stout in the batter and the glaze. The deep malty beer will enhance the chocolate of the brownies without overpowering them. A can of black beans helps fill out the batter with extra protein and fiber. Who says you can’t have your brownie and eat it too? 

Double Chocolate Stout Brownies

Try a brownie recipe with TWO secret ingredients! Chocolate stout beer adds depth and complexity, while black beans add protein and fiber. 

Print Recipe Pin Recipe

Servings: 9 brownies

Ingredients Method

Ingredients

  

• 15 ounce can black beans, rinsed and drained
• ⅔ cup chocolate stout beer
• ½ cup all-purpose flour
• 1 cup cane sugar
• ¾ cup cocoa powder
• ¾ cup brown sugar, packed
• 1 stick unsalted butter, melted and cooled
• 3 Large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• ½ cup semisweet chocolate chips

Glaze

• 1 cup confectioner’s sugar
• 1 tablespoon milk
• 1 tablespoon chocolate stout beer

Method

 

1. Preheat over to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Using a blender or food processor, blend beans and stout until smooth. In a mixing bowl, combine bean mixture, eggs, melted butter, vanilla, and salt. Stir until mixed.
3. In another mixing bowl whisk together flour, cane sugar, cocoa powder, and brown sugar.
4. Add dry into wet ingredients and mix together until just combined. Fold in chocolate chips.
5. Pour batter in prepared baking pan and bake for 48 minutes. Cool completely before glazing.
6. For glaze, stir together confectioner’s sugar, milk, and stout. Drizzle over cooled brownies and serve.
7. Enjoy!

Recipe Provided by INFRA