Decadent low-Fat Brownies with Beer
Low fat, low sugar, malty chocolaty beer brownies with walnuts
Low fat malted double chocolate brownies
Low fat, low sugar chocolate malt beer brownies with walnuts
- 2 to 21/2 cups 9- grain flour, wheat flour, or a wheat/white blend
- 1/3 cup sugarleaf, stevia and sugar mix with 1/3 less calories
- 1 teaspoon baking soda , 1/4 cup powdered malt
- 1/2 teaspoon salt, 1/2 cup cocoa powder
- 1 large egg
- 3/4 cup Guiness, or another stout beer
- 2/3 cup vanilla yogurt, low-fat
- 1 cup toasted walnuts, chopped
- 5 ounces dark chocolate, chopped in small chunks
Low fat, low sodium malty, chocolaty beer brownies with toasted walnuts
- Preheat oven to 350 degrees. Coat a 9 or 10 inch baking dish with thin layer of vegetable oil.
- In a large mixing bowl whisk flour, sugar, malt, baking soda and malt.
- In another mixing bowl or large measuring cup, mix all your wet ingredients: beer, egg, and vanilla yogurt. Pour the wet ingredients into the dry. Add the chopped nuts and chocolate and stir just until all the ingredients are incorporated. Transfer to your oiled baking pan.
- Bake for 40-45 minutes and enjoy the aromatherapy! Try to let the brownies cool before cutting. I always cut what I want that day, then take the rest of the cut bars to an aluminum baking sheet and put them in the freezer for an hour. Then transfer the frozen brownies to a freezer bag.
Low fat, low sugar, chocolaty, malty cake brownies with toasted walnuts
I always wake up in the morning long before my husband. I don't like disturbing his sleep, its like poking a bear. So to pass the time I do my sort of meditation, that is, to think of food I have in the house and what to create with it. I was lying there one Sunday morning thinking that I have a one Guiness beer in the refrigerator. What to do with one lonely beer? I remember a long time ago I had a recipe for a Guiness cake that tasted ok, but seemed like it could have been better. I always think brownies beat the taste of a cake hands down. With that in mind, I created a recipe in my head that morning. This is that recipe.
I served the finished product to my sister-in-law's boyfriend and he loved them. In fact, I am pretty sure he and my husband finished off most of them that night, but no one is talking!
I freeze most all of my desserts in small portion sizes. It serves two purposes. You're less likey to sit down with the whole tray and eat them all, and there is no pressure to finish the dessert before it molds or goes stale.
Any excellent stout beer will work. In fact, the next time I make these I am going to try it with Southern Tier's Creme Brulee. Cheer!