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!
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.
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?
(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)
- Preheat oven to 350° F / 176° C or 160 for fan forced oven
- Grease an 18 cm pan.
- Place dry ingredients (minus the sugar) in a bowl and whisk to thoroughly combine. Set aside.
- 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.
- 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 🙂
- 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.)
- 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!!
- 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?