NY FoodGasm: So a brownie and a pound cake walk into a brewery....

So you're probably seeing and expecting lots of wing recipes, nachos and all those other classic Super Bowl Snacks this week. That was the plan until I was snowed in and decided to experiment with some brown ale and developed my first ever scratch cake recipe. The results and response to the pictures were so amazing that I couldn't make you guys wait. It was delicious, fudgy madness! It also happened to be low in fat.

Well..... actually I made it that way. When I cook and bake I NEVER EVER add all the fat. My conscience just cannot allow me to do it. 3 sticks of butter?? 4??? Ouch! Unless of course I just need to learn how a recipe works in order to then find my own way to reduce the fat, LOL.

Technically this is not a superbowl meal, but ummm who makes those rules as to what goes with football? If it were up to me, football would be a cake occasion and it DOES have beer in it after all, specifically some local Brooklyn Brown Ale. You need beer for your party and doesn't every party need cake?!

But if you don't want cake for your party (perish the thought!), fret not, I gotcha covered with some great healthy super bowl snacks from Peanut Butter and Peppers!! She has a TONS of recipes you are gonna LOVE! Check out more info at the bottom of the post!

Why is this a Foodgasm?

This is like a fudgy brownie and a pound cake walked into a brewery, had a threesome with some brown ale and they had a baby. Yeah that is totally what happened here. Totally fudgy while still holding the pound cake shape and could be cut into slices. But if that were already not good enough for you I decided to make a brown ale glaze to top it with. In this case the pics, totally speak of this magical texture!

I am proud of these photos, all the drippy deliciousness and really fudgey texture smack you in the mouth and say "Eat me". Yeah no caption needed. Just instant desire for putting it in your mouth!

How did I do it?

I used pumpkin puree to take the place of most of the fat, adding only a little coconut oil for some fat so it had a better texture overall. If you dont have coconut oil feel free to sub with some canola oil. It will work just as well. This also has 1 egg, but if you want to make this vegan you can try it without it, I am sure it would work, but may change the texture slightly.

What you need

1 can pumpkin puree (not pumpkin pie filling- this has added spiced and sugar)
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 large egg
1 cup sugar
1 cup flour
1/2 cup cocoa powder
1/4 cup brown ale
1/2 teaspoon baking powder
1/4 teaspoon baking soda

For the brown ale glaze

3 tablespoons brown ale
1 1/2 cup powdered sugar

How to make it

Preheat oven to 350º
1- In a mixer combine together 1 can pumpkin puree, 2 tablespoons coconut oil, 1 teaspoon vanilla extract and 1 large egg with the paddle attachment.
2- In a separate bowl combine together:
1 cup sugar, 1 cup flour, 1/2 cup cocoa powder, 1/4 cup brown ale, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda
3- Slowly and gradually add in the dry ingredient mixture into the wet ingredinets in the mixer until well combined (give it a couple minutes).
4- Grease a nonstick loaf pan (I used Trader Joe's Coconut Oil Spray) and pour in the batter.
5- Bake for about 1 hour and let it cool. (the toothpick method doesn't work too well here, it still comes out sticking due to the texture, but an hour should do it)

To make the brown ale glaze: Whisk together 3 tablespoons brown ale and 1 1/2 cup powdered sugar.

Pour over the top of the cake and ENJOY!