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. 

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Servings 9 brownies

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

Instructions

 

• Preheat over to 350°F. Line an 8×8-inch baking pan with parchment paper.
• 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.
• In another mixing bowl whisk together flour, cane sugar, cocoa powder, and brown sugar.
• Add dry into wet ingredients and mix together until just combined. Fold in chocolate chips.
• Pour batter in prepared baking pan and bake for 48 minutes. Cool completely before glazing.
• For glaze, stir together confectioner’s sugar, milk, and stout. Drizzle over cooled brownies and serve.
• Enjoy!

Keyword chocolate, brownies, vegetarian

Recipe Provided by INFRA