Yes, chocolate I missed, beer no. For my chocolate fix I use the diabetickitchen brand fudge brownie mix. I use avacado oil instead of butter and add almond flour to extend the recipe. If I want more fat, I’ll mix cream with cold water and dunk the brownie in that…yum!
Brownie recipe: Take out one of the oven steel rack shelves to use for cooling later. Leave one rack for cooking at a middle position ( top=too hot). Start oven preheat 350 bake. Put a piece of parchment paper over a 12x18 cookie with 1 inch high edges. Crack 8 eggs into a large mixing bowl. Dump entire double can of mix into the bowl. Add 1 cup almond flour if you want to extend the recipe (optional). Pour 1/2 cup of avacado oil over the mix. Stir by hand with a big spoon. Pour over paper. Sprinkle with sliced almonds. Cook 30 mins. Put on cooling grid for a little while. Move off grid. Use paper to lift paper with brownie onto cooling grid. After cool, put paper and brownie into freezer. Keep in freezer uncovered so that it gets crispy gooey.