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 cake brownie and eat it too?
Double Chocolate Stout Brownies
Makes 9 brownies
Total Time: 1 hour 10 minutes
15 ounce can black beans, rinsed and drained
2/3 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
1 cup confectioner’s sugar
1 tablespoon milk
1 tablespoon chocolate stout beer
- Preheat oven 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 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.