Angela of Canned Time Makes Chocolate Chip Cookies and Hazelnut Ale Brownies


I just love Angela McKee of From her cool, innovative recipes to her edgy, awesome photos it’s a place you want to visit often. Plus she’s a really nice person and that goes a long way with  me. I’ve had a really lucky few years when it comes to meeting vegan bloggers and authors!

 Photo by Kate Lewis

Photo by Kate Lewis

Angela makes my Slow Cooker Chocolate Chip Cookie for 2 or 3 only in a bigger way and makes smaller cookies – you have to go to her site to see her secret method and to get the recipe.

The bonus recipe today is a throwback from last fall – Hazelnut Ale Brownies with Pumpkin made with Rogue’s Hazelnut Brown Nectar. Recipe below the brownie pic. Let the pumpkin season begin!

pumpkinBrownie1 (1)

Hazelnut Ale Pumpkin Brownies

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

Preheat oven to 350. Grease a large brownie pan, a large rectangle pan or muffin tins.

Mix all the dry ingredients in a large bowl. (Shift the cocoa in if it’s lumpy). 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.

Add the wet mixture to the dry and gently mix until combined. Add the hazelnuts and mix again.

Yield: 12 to 24 depending on how large you cut your brownies
Prep time: 15 minutes
Cook time: 30 minutes



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