Hazelnut Ale Brownies with Pumpkin

Hazelnut Ale Brownies with Pumpkin

Rogue’s Hazelnut Brown Nectar has an almost caramel flavor with hints of hazelnut – and it’s vegan! It’s not overly sweet, but I though the flavors would go great in a gooey chocolate brownie with bits of hazelnut of course!

These are a little richer than my normal baked goods, but they are still healthier than most brownies. While I did use white sugar, you could substitute a different sweetener, but it will change the texture a bit.

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Hazelnut Ale Brownies with Pumpkin

Prep time: 

Cook time: 

Total time: 

Serves: 24

dry ingredients:
  • 2 cups whole wheat pastry flour
  • 1 cup cocoa
  • ½ teaspoon salt
wet ingredients:
  • 1 cup pumpkin puree
  • ½ cup olive oil
  • 1½ cups sugar
  • 2 tablespoons ground flax seed mixed with 4 tablespoons warm water
  • 1 teaspoon vanilla
  • 1 cup Rogue Ale Hazelnut Brown Nectar
  • ½ cup toasted hazelnuts, minced in food processor
  1. Preheat oven to 350. Grease a large brownie pan, a large rectangle pan or muffin tins.
  2. Mix all the dry ingredients in a large bowl. (Shift the cocoa in if it's lumpy).
  3. In a smaller bowl mix the pumpkin and olive oil together, then add the sugar. Once that's mixed well add the flax mixture and vanilla. Lastly mix in the beer.
  4. Add the wet mixture to the dry and gently mix until combined. Add the hazelnuts and mix again.
  5. Pour mixture into the prepared brownie pan and bake 15 minutes, or until a fork comes out clean.

Hazelnut Ale Brownies with Pumpkin


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