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For some reason, in the cold and dreary Winter, I start craving calorie-laden not-so-good-for-you food. I like to blame it on my ancestors needing to pack on the pounds to hibernate through the Winter, but let’s be real. I’m bored and baking is a warm distraction that has brownies at the end of it!
This recipe is the first thing I ever baked for my hubby, so it has some sweet nostalgia for me. It was one of those recipes that seemed so WEIRD, I was dying to try it and use him as my guinea pig. Lord knows he didn’t marry me for my cooking skills, however good they may be. He’s a much better cook than I am.
He likes to cook five-course meals that take hours and use every pot we own, but he’s not so good at those quick, simple, let’s-get-food-on-the-table-because-we’ve-worked-all-day-and-the-baby-needs-a-bath meals. That’s where I come in. I’m the no-frills, bare-boned, day-in-and-day-out work-horse of a family cook. He’s the one you want to host a party.
I like to think of this recipe as semi-healthy. There are no eggs, no oil, and no butter. However there is a TON of sugar. It’s redeeming quality, though, is that it’s so rich, you can never eat more than one! So that’s a bonus!
These brownies are rich, fudgey, dark, ooey-gooey goodness. The bitterness from the coffee and beer cut the rich ooey-gooey-ness so they’re not overpoweringly rich. They’re definitely best with a glass of milk.
I used Guiness in my recipe, but you can substitute it for water, or if you want more coffee-flavored than beer-flavored, you can skip the instant coffee and beer and use one cup of strong coffee. If you do
The weird part of this recipe is the can of black beans. Don’t be put off by this! You really can’t taste the beans at all, and they provide a lot of protein, so they’re healthy, right? Right??
- 1 15oz can of black beans (rinsed and filled again with fresh water)
- 1 1/2 cups all-purpose flour (or whole wheat)
- 2 1/4 cups sugar
- 1 1/4 cup dark cocoa powder
- 4 tsp instant coffee
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla
- 1 cup of stout beer (or coffee)
- 1 cup nuts or chocolate chips, optional
- Preheat oven to 350 degrees.
2. Drain and rinse a can of black beans. Return the beans back to the can and fill to the top with fresh water. Puree the beans and water in a food processor and set aside.
3. In a large mixing bowl, combine flour, sugar, cocoa powder, instant coffee, salt and baking powder.
4. Add the black bean puree, vanilla and stout and stir until combined.
5. Pour batter into a greased 9×13 in pan and bake for 35-45 minutes, rotating the pan halfway through.
Original recipe was found at Farm Girl Gourmet