I’ve made brownies before using black beans and I’ve experimented with chocolate hummus. I’ve always wanted to make dark chocolate Guinness brownies because I’ve heard nothing but good reviews about them. Since I had a half used bottle of Guinness sitting in my fridge from the Guinness beef stew, I started thinking about it again but every recipe I found involved lots of chocolate chips and ooey gooey things.
So when a protein brownie recipe landed in my inbox on Monday, I called it fate and set to experimenting. I’m mean seriously. When you wish for a healthy brownie recipe and one lands in your lap, you don’t hit the delete button. I changed a few things up because the original recipe called for milk. Pah, you can’t have a Guinness brownie made with milk! I used a smaller amount of beans, whole egg instead of whites, and modified a couple other things to make do with what I had.
The result was a major batch of fluffy puffy protein brownies flavored with chocolate and Guinness. They were slightly crumbly because I got anxious and cut them early, but the texture was cake-like and delish. I ate half the batch so I managed to show some restraint. I really wanted to eat the entire thing. I do want to warn you though so you set your expectations. These are protein brownies so don’t expect miracles. You aren’t going to bite into one of these and imagine Betty Crocker standing in front of you in an apron.
They’re still totally awesome for protein brownies and one of the best recipes I’ve come up with yet. 🙂
Dark Chocolate Guinness Protein Brownies 
- 1/2 cup (70g) cannellini beans, drained and rinsed
- 3 Tbsp (15g) unsweetened baking cocoa
- 2 Tbsp + 1 tsp (20g) coconut flour
- 1 scoop (34g) chocolate whey protein or protein blend
- 1 egg
- 1/2 tsp baking powder
- 2 Tbsp baking stevia
- 3 oz Guinness or dark stout
Preheat oven to 325 degrees and spray a small pan with non-stick spray. I used an 8 inch loaf pan that you use for bread. Measure all of your ingredients and blend using your magic bullet, blender or food processor. Spread into the prepared pan and bake at 325 for about 20 minutes. Remove from oven and cool before cutting into squares.
Makes 2 very large brownie batches at approximately 217 calories each – 20g protein, 23g carbs, and 5g fat. They also have 8 grams of fiber!
If you don’t want to use Guinness, you can use 3 oz of almond milk, regular milk or other milk of choice. Sigh, I need to make these ala mode next time for a brownie sundae.
What’s your favorite way to enjoy Guinness, other than the obvious out of the bottle? 😉
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