The World’s Best Carob Brownie -Not Kidding!

Say hello to your new favourite treat!

In the last few weeks (7 to be exact) these brownies have been our comfort and joy, and pretty much the biggest contributor to us getting through the elimination diet. I have made them time and again, both with and without carob (brownie or blondie), and it NEVER ceases to amaze me; it’s just THAT good!

Worlds Best Carob Brownies!! Gluten-Free with dairy-free alternative; failsafe and FODMAP/fructose-friendly!

If for some reason you can’t or won’t eat chocolate, these brownies are an absolute must. Even when the time comes that I can return to my chocoholic days of yore, I will never stop making them!

For those of you who aren’t familiar with carob, it does take some getting used to. This cake however is sure to speed up that process. Whether or not you have tried carob before, you won’t be able to resist a second piece of these babies!

Although I have no plans of giving up chocolate for life (I love it too much), carob is a very healthy and nutritious alternative that’s worth an introduction. Carob contains as much Vitamin B1 as asparagus or strawberries; as much niacin as lima beans, lentils, or peas; and more Vitamin A than eggplant, asparagus, and beets. It also contains Vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel. It contains approximately 8 percent protein and is a good source of fiber. Compared to chocolate, carob is three times richer in calcium, has one third fewer calories and seventeen times less fat. For more information on carob vs chocolate you can follow this link.

YOU MAY ALSO LIKE: “A Delicious Gluten-Free, Dairy-Free Failsafe Carob “Chocolate” Bar!”

Worlds Best Carob Brownies!! Gluten-Free with dairy-free alternative; failsafe and FODMAP/fructose-friendly!

These brownies have a perfectly gooey centre and a crackly crust. It totally melts in your mouth and comes out perfect each and every time! Even when I kinda throw it all together and hope for the best, or forget they’re in the oven while I’m skyping my mum in Norway. Still good!

We always kinda fight over the last piece, even to the point where we pretend we have no idea what happened to it. It’s true!

This recipe makes a mean Blondie too! Dairy-free, fructose-friendly, FODMAP-diet safe and elimination diet safe. Pretty brilliant, right?


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Worlds Best Carob Brownies!! Gluten-Free with dairy-free alternative; failsafe and FODMAP/fructose-friendly!

Thanks a million to Terri Gruss for totally saving this diet for us with her ridiculously fantastic recipe!

You’ll need: 

(mind you, I always double this..)

  • 1/2 cup gluten-free all purpose flour (Make your own!)
  • 6 tablespoons roasted carob powder (make sure it’s in fact gluten free or free of your allergens!) No carob for Blondie version
  • 1/4 teaspoon salt
  • 1 cup cane sugar
  • 1/2 cup unsalted butter (I’ve been using dairy-free alternative Nuttelex)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts (optional) – I’ve been using cashews as they are safe on the strict elimination diet. Have also tried rice crisps (cereal) with great results!
  • 1 tablespoon gluten-free powdered sugar to sprinkle on baked brownies (optional)

Method:

  1. Preheat oven to 350° F / 176° C or 160 for fan forced oven
  2. Grease an 18 cm pan.
  3. Place dry ingredients (minus the sugar) in a bowl and whisk to thoroughly combine. Set aside.
  4. In another large mixing bowl, combine butter and sugar and cream the mixture until fluffy and white. Add eggs and vanilla and beat until combined.
  5. Add dry ingredients and nuts (optional.) Beat just until wet and dry ingredients are combined. Scrape brownie mixture into prepared baking pan. Make sure it’s not too thick a layer, and if you are making a double batch it is not a very good idea to still throw it all into one pan. I tried it, and it didn’t bake through properly. Still tasted exceptional, but neither of our tummies liked it very much. Just a word of warning 🙂
  6. Baking in metal pan – for about 25 minutes at 350° F / 176° C OR for about 35 minutes at 325° F / 163° C (if using a glass pan.)
  7. Watch cooking times carefully. When a toothpick inserted into center of baking dish comes out clean brownies are done. Try not to over-bake as brownies are supposed to have a soft, chewy centre. However, I have a hard time seeing how you could mess it up. I completely forgot about mine just a couple of days ago while I was on the phone. It baked for a good 15 minutes extra, and despite my loud despair it was still delicious!!
  8. Cool for at least 15 minutes before cutting. When cooled sprinkle with gluten-free powdered sugar (optional.)

I usually keep the brownies wrapped in clingfilm and left in room temperature. They don’t tend to last long enough to go off anyway 🙂

What is your opinion of carob? Do you like it or loathe it?

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63 Comments on “The World’s Best Carob Brownie -Not Kidding!

  1. These brownies look so luscious– I’m trying not to lick my computer screen!! Have never tried using carob but the facts that you present about it are pretty convincing. I’m quite sure I’m going to love them– maybe too much! Thank you for doing so much for the celiac community.

    Like

    • Thanks Pat! 🙂

      Carob does take a little bit of getting used to, but it’s very good for you and once you’ve tried it a few times you’ll love it. Especially if you make these brownies; my fiancee (who never used to eat carob) cannot stop eating them! 🙂

      Like

    • I copied the recipe and will try it. What if you add regular (salted) butter rather than adding 1/4th tsp salt? Since it is already naturally sweet, I might try not adding any sugar.

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      • Hi there Violista,

        I’m sure you can use salted butter, although you might still need to add a pinch of salt (depending on how salty your butter is of course). In terms of the sugar; you could try to replace it with a different variety, but I’m afraid that if you cut the sugar completely your brownies will get a different consistency.. Let me know how you go!

        -Kristine 🙂

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      • You could try using an alternative less sweet sugar. I’ve made similar and they still need some sugar for flavor and consistency.

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  2. Wow, I made these today and they were AMAZING! Gluten is not a problem for us, so I used spelt flour and used oil instead of butter. They were perfect. Rich, chewy, awesome! Thanks so much for the recipe!

    Liked by 1 person

    • You could always try, although sugar in brownies contributes to the consistency. Also, agave in the form you buy it in the shops is very highly processed, much like corn syrup. Agave in it’s natural form is wonderful, but hard to find. Perhaps you could try honey, unless you have intolerances? Or coconut sugar perhaps? Coconut sugar will probably work really well because it’s dry. Let me know how you go! 🙂

      Like

    • I’ve made similar using agave. The consistency should be fine because even crystallized sugar is a moisture adding ingredient.
      Madhava has a as natural as popular agave. Many things have to be processed. Maple syrup is heated, honey is sometimes mixed, and even sugar doesn’t grow in the ground as crystals, especially bright white ones.

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  3. tasty as heck! 🙂 I used brown rice flour and made them vegan with an egg substitute Red Bob’ Egg Replacer. I could have lived on the batter! but they are in the oven now.

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    • Hi erika,

      so cool that you liked them! Thanks for sharing your conversion tips too! I am totally addicted to these brownies, I prefer them to regular brownies even when I have a choice. I’m pretty sure you won’t miss the batter once they’re out of the oven 😉

      -Kristine

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  4. Pingback: Australia's Only Dedicated Gluten Free Forum | Advice | Reviews | Community

  5. I made these yesterday and they were so good! My only complaint is they were a little too sweet for me. Next time I make them I will use less sugar. Maybe 3/4 or 1/2 cup.

    Liked by 1 person

        • Hi Peggie, thanks for your question! I haven’t tried coconut flour but I imagine it would work. It might give the brownies a slightly different consistency, perhaps you need a little more liquid. You can try to add an extra egg for example. Otherwise, you can try substituting just part of the flour for coconut flour. I’d love to hear how it goes! -Kristine

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  6. I tried it and it’s really amazing. Easy to do and really delicious. Replaced butter for coconut oil and cane sugar for honey and still taste delicious. Thank you very much for the step-by-step recipe.

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  7. Greetings from Mississippi! I have not had chocolate for over 35 years — that’s right, you read correctly — and have developed many carob recipes. Your brownie recipe is almost identical to mine! I adapted it from a recipe found in a magazine many years ago for Katharine Hepburn’s Brownies, and it’s one of my favorites! It has been enjoyed by many chocolate lovers over the years, and no one has ever complained!

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    • Hi Linda! Thanks for stopping by 🙂 It’s hard for some to imagine a life without chocolate, but with really good recipes it doesn’t make too much of a difference, or what do you think? I’m glad you like the recipe, and how awesome that you have a great one of your own. I would love to learn some of your favourite carob recipes!

      -Kristine

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  8. Pingback: Carob Healthier Version of Chocolate | Healthy Way to Cook

  9. Hi there! I am new to a recent food allergy and acid reflux, oh so fun:( I just purchased some carob powder and am so excited to try out this recipe! One question, I do seem to react to vanilla, can I use something else or leave it out? Thanks:)

    Like

    • Hi Kirsty,

      I’m glad you found my site! 🙂 I love these carob brownies, you definitely need to make them. You don’t need to use the vanilla if you’re sensitive. As an alternative, you could add a bit of coconut essence or almond essence, but it’s not really necessary. If you can have coffee, then a tbsp of strong coffee makes them extra rich!

      Hope it works out for you, and that you love the brownies!

      -Kristine

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  10. Yummy. This recipe is similar to a cake I used to make before I became a chocoholic. Look forward to pulling out my old recipes and being a carob eater again. Did you discover any other intolerances while being on the failsafe diet? I am pretty sure I am sensitive to amines, glutamates and salicylates…sigh. xo

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  11. Can you freeze these? Was going to make these to leave at Kindy for when the other kids bring in cupcakes. By the way OMG so yummy. I’m not fan of carob but can’t stop dipping my fingers in the batter. I also used white sugar and plain flour as that’s all I had on hand and still fits into our elimination diet. Hope that still works.

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    • Hi Kristy! I’m so glad you like them! I haven’t frozen them yet, because we always eat them pretty fast (!) but I don’t see why it wouldn’t work. It shouldn’t be a problem to use plain flour; use what works for your diet. I hope they turn out to be a big hit! 🙂 -Kristine

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  12. Thank you! I didn’t think it could be true – but these taste good. I used castor sugar (as this is what I use for sugar as I am amine sensitive). I can’t tolerate eggs so I used 2 1/2 tablespoons of canola oil. I also added 1/2 teaspoon of instant decaf coffee. They’re tasty – but they are not the chewy brownie texture. I’m wondering if I cooked them too long or if I need to try a different egg substitute? (I can’t use the Orgran one because it has potato starch and I can’t eat potatoes at all). I welcome suggestions on how to address this!

    Like

    • Hi K,

      Thank you for your feedback and great tips! I definitely think that your egg replacer can make a lot of difference. Have you tried adding flaxseed or apple sauce? At least that should help keep them moist. The sugar is really when helps give a gooey texture, but eggs do play a role too. Make sure you don’t over cook when you leave out the eggs, as that might definitely be a factor!

      I hope your next batch is a smashing success! 🙂

      -Kristine

      Like

  13. Oh, and also, any hints on how to reduce sweetness without compromising texture etc? I did find them a bit too sweet.

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  14. Hi! Just made these, my first carob treat ever. They taste great but mine are falling apart. Guess I baked them too long or it was the flour i used? Never mind they taste great! Next time I`ll get the texture right too 😀 Thanks

    Liked by 1 person

    • Hi Miriam! Thanks for your feedback 🙂 If they came out crumbly, I think you might benefit from trying a different flour. You could also try to bake them for a little less time and/or use a smaller pan (so that they’re thicker). What flour did you use? Did it have a gum in it (like xantan)? If not then you can try to add some ground flaxseed. That should help keep the moisture in the cake.

      Hope that helps,
      Kristine

      Like

  15. Thanks for this GREAT recipe! I actually love the taste of carob (just different from chocolate, but equal IMO). I used parchment paper and about 3/4 the amount of sugar. They are perfect.

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  16. These look fantastic! I’m going to make it tonight using breadfruit flour, and powdered stevia. Half brownie, half Blondie. Can’t wait to see how they turn out

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  17. I really want to make these for my mom. She use to love chocolate desserts until she found out she was allergic to caffeine in her 20s. And me, my twin sister, and my mom are all unable to eat gluten. Even my dad seems to have a sensitivity to wheat. This is something we could all eat.

    Like

    • Hi Cathy, I am so glad you can have these, because they are totally awesome! Your mom will not miss chocolate half as much after getting a taste of this recipe 🙂 Thanks so much for sharing, and for reading the blog! Hugs from Kristine

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  18. I’d love to use the carob powder I’ve bought in this way! Thanks for the recipe, how many brownies does it make?

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  19. Cathy, my husband has A-Fib so he avoids chocolate, but really misses it. I made your Carob Brownies this week, using Spelt flour for the first time ever. Yum! He is begging me to make them again! It is nice to have a break from the coconut oil flavor in the carob fudge I have made him for over a year. This brownie recipe is a keeper! Thank you from both of us!

    Like

  20. I LOVE these, they’re perfect.

    I’m just going to be honest, I substituted for everything “bad” because I’m not vegan or anything like that, but I DID get my hands on my first ever thing of carob powder and had no idea how to use it.

    Brownies..I’ve been searching for a good recipe for them (forever) and even my cookbooks have it all too complicated, too chalk full of details and hoops to jump through. Weary, I tried this one.

    For once I didn’t need to change a measurement, or a flavor, or anything (except for using regular flour, sugar, butter, etc)..Everything about this is spot on. I can’t wait to run out of things to make it exactly as your recipe intended!

    The only thing you should do is double the recipe because this portion was not enough. Making again tomorrow!

    Really impressed.

    Like

    • Hi Jenn, thanks so much for your lovely feedback! I’m thrilled to hear that you love the brownies as much I as I do 🙂 When I first made them it was like getting chocolate back again. Both my husband and I couldn’t get enough of them. I’m happy to hear that you’ve had the same experience! Lots of love from Kristine

      Like

    • I am happy you posted about the sugar. I noted the amount when reading the recipe and was wondering if it could be cut down. But I seriously am going to make these in a few minutes because I’ve not found a Carob recipe for desserts that wasn’t dry and tasteless. Thanking the author for sharing this recipe, though.

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      • Hi, thanks for your comment! Yes, this is a sugary recipe. It’s an indulgence, not health food, for sure 🙂 But it does taste amazing, and the sugar content does play a part in the recipe. You can try both ways, and if you find that reducing the amount of sugar gives a good result, then that’s fantastic! Thanks for reading the blog! -Kristine

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  21. I’ve read that carob is so naturally sweet that you don’t need much added sweetener in recipes with it. Do you find that to be the case? I was hoping to use 1/2 cup honey but not sure if that will still be too sweet with the carob… any advice?

    Like

    • Hi Nicole! You can make sweeteners from carob, and technically it is naturally sweet (although not quite like sugar), but in this recipe sugar is one of the ingredients that give this cake its”gooey” consistency. I can see from other comments that people have tried to use other sweeteners, and I think that’s awesome, however, this recipe isn’t really for a healthy cake and the result will be optimal with actual sugar. Perhaps you’d like to try my other brownie recipe, which is totally sugar-free? In fact, it’s paleo, and super delicious! Here’s the link: https://goo.gl/3WVXf5

      -Kristine

      Like

  22. I have to say I am truly amazed. Thanking God for you. I have scluderma and an on the ap protocol and can’t have sugar not even natural ones and no caffeine. That really sucks. I used splenda and only half the amount bc people warned me splenda is really sweet. Have to say looking at then when I was worried if they would taste any good but the did. I’M a fan and have something sweet to look forward to. Mine remind me more of a chewy brought brittle. So I’m going to call then brownie brittle. I plan to bring them to the woman’s Christmas party at church if I don’t eat then ask before then. Oh also used gluten free all purpose flour.

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    • Dear Lisa, thank you so much for your feedback! I am very happy that you’ve managed to find your own version of the recipe that works for your specific needs, and I’m sure others who read this will find it very useful! Thanks again 🙂 -Kristine

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  23. Hi Kristine! I have gotten all the ingredients..but I could only find carob chips. Has anyone used that instead and have it turn out okay?? Thank you!!

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    • Hi Justine! Using chips instead of powder would change the recipe a bit, being that the powder is a dey ingredient, and the chips are meltable fat. But, no harm in trying 😊 My guess is that you’ll end up with a blonde with carob chips through it, and the blonde version on this recipe is tasty, so I’m sure it will be good 😊 In any case, I’ll leave ethereal question open to others! -Kristine

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