Monday, March 3, 2014

Fudgy Carob Brownies

I have been on a recent carob baking binge. So far I have made Hot Carob Cocoa, Carob Cookies, and now brownies. The cookies were a little dry (not that it stopped me from eating all of them) so I need to improve them a little before I share the recipe. The brownies however, are ready for their debut. They are so fudgy and delish I couldn't wait for them to cool (who has that kind of patience?) and downed two fresh out of the oven. Then I may or may not have had one for breakfast this morning. Are you catching my drift here? These babies are that good. The recipe was technically a gluten-free one, but you can substitute regular flour. Also, I used dairy-free butter which worked just fine. Any way you bake them, you need to make these. Like yesterday.

 Fudgy Carob Brownies
Recipe adapted from:

1/2 cup gluten-free all purpose flour
6 tablespoons roasted carob powder
1/4 teaspoon salt
1 cup sugar
1/2 cup butter (I used dairy/soy free Earth Balance)
2 eggs
1 teaspoon vanilla extract
1 tablespoon powdered sugar to sprinkle on baked brownies (optional)

1. Preheat oven to 325° F (or 350° F if using metal pan). Grease an 8x8 pan. 
2. Place dry ingredients (minus the sugar) in a bowl and whisk to thoroughly combine. Set aside.
3. In another large mixing bowl, combine butter and sugar and cream the mixture until fluffy and white.
4. Add eggs and vanilla to butter/sugar mixture and beat until combined.
5. Add dry ingredients. Beat just until wet and dry ingredients are combined.
6. Scrape brownie mixture into prepared baking pan.
7. Bake in glass pan 30-35 minutes at 325° F or in metal pan for about 25 minutes at 350° F.
Watch cooking times carefully. When a toothpick inserted into center of baking dish comes out clean brownies are done. Brownies are supposed to have a soft, chewy center. :)
Cool for at least 15 minutes before cutting - if you're crazy patient like that. When cooled sprinkle with powdered sugar (optional.)


XX, A!

1 comment: