{"id":788,"date":"2024-10-27T15:13:52","date_gmt":"2024-10-27T15:13:52","guid":{"rendered":"https:\/\/khetwise.com\/blog\/fudgy-carob-brownies\/"},"modified":"2024-10-27T15:13:52","modified_gmt":"2024-10-27T15:13:52","slug":"fudgy-carob-brownies","status":"publish","type":"post","link":"https:\/\/khetwise.com\/blog\/fudgy-carob-brownies\/","title":{"rendered":"Fudgy Carob Brownies (GF Option)"},"content":{"rendered":"

Our go to brownies! These delicious, fudgy carob brownies can be whipped up in just a couple of minutes. Skip the box mix and opt for from scratch the next time you want to make a sweet treat.<\/p>\n

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What is carob?<\/h2>\n

When I was pregnant with baby #4, I craved chocolate. Every afternoon during quiet time at our house, I\u2019d mix together a glass of this healthy homemade chocolate milk<\/a> with cocoa (or cacao) powder. After drinking that daily, I started wondering if there might be a better option than cocoa powder.<\/p>\n

That\u2019s when I began researching carob powder<\/a>. Just like cacao, it\u2019s rich in antioxidants, vitamins, and minerals. <\/p>\n

But there are several differences. <\/p>\n

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While cacao is higher in protein and fat, carob is higher in fiber. Carob also doesn\u2019t contain caffeine and is naturally much sweeter than cacao, which is quite bitter. This means that generally less sugar needs to be added when using carob powder than cocoa powder.<\/p>\n

Both carob and cocoa powder have their place and, when sourced well, can be a highly nutritious food. However, in the case of my chocolate milk<\/a>, I loved how I could make carob milk without adding any additional sugar or sweeteners since it\u2019s naturally sweet on its own. <\/p>\n

So, we made the switch to buying roasted carob powder<\/a> in bulk from Azure Standard.<\/p>\n

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It did take a little bit of time to get used to the different taste, but now I love the taste of carob.<\/p>\n

The good news is that carob powder and cocoa powder can be subbed interchangeably in most baking recipes. This article<\/a> was helpful to break down the differences and benefits of carob and cocoa.<\/p>\n

Carob Brownies Ingredients and Substitutions<\/h2>\n

There are a lot of options when making these carob brownies to meet most dietary restrictions.<\/p>\n

Butter or Coconut Oil \u2013<\/strong> I love the taste and fudginess that using butter adds to this recipe but coconut oil is a great alternative and also works very well.<\/p>\n

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Brown Sugar, Sucanat, or Coconut Sugar \u2013<\/strong> We usually get the organic brown sugar from Costco or the bulk sucanat<\/a> from Azure standard for a more nutritious option.<\/p>\n

Eggs<\/strong> (room temperature)<\/p>\n

Flour \u2013<\/strong> A standard all purpose flour would work in this recipe. Or, our preference is to grind our own soft white wheat<\/a>, our favorite flour for baking. For a gluten free substitution, you can use an all-purpose gluten free flour or substitute almond flour instead. The only difference here is that if you are using almond flour instead of regular flour, use \u00be cup instead of \u00bd cup.<\/p>\n

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Carob Powder \u2013<\/strong> We buy roasted carob powder<\/a> in bulk from Azure Standard and have been thrilled with it. You can always substitute regular cocoa or cacao powder in these brownies.<\/p>\n

Sea Salt<\/strong><\/p>\n

Chocolate Chips<\/strong> (optional but highly recommended)<\/p>\n

How To Make Carob Brownies<\/h2>\n

It really is as easy as measure, dump, mix, bake!<\/p>\n

Preheat your oven to 325\u00b0F (163\u00b0C) and grease an 8×8 or 7×11 inch pan.<\/p>\n

In a medium sized mixing bowl, combine the melted butter or coconut oil and brown sugar.<\/p>\n

Then add in 2 room temperature eggs and mix thoroughly.<\/p>\n

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Next, add the dry ingredients (flour, carob, and salt) to the wet ingredients and stir until a smooth batter is formed.<\/p>\n

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Lastly, stir in the chocolate chips.<\/p>\n

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Pour batter in the greased baking dish and bake for approximately 25 minutes at 325\u00b0F (163\u00b0C).<\/p>\n

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Wait until cooled before serving. I like to chill them in the fridge for extra fudginess and of course, serve them with a scoop of homemade vanilla ice cream<\/a>.<\/p>\n

How to store carob brownies?<\/h3>\n

It\u2019s best to store these in the fridge for 3-5 days or freeze for several months.<\/p>\n

Can I double this recipe?<\/h3>\n

Yes! Making a double batch of this recipe is perfect for making in a 9×13 inch pan for serving a larger crowd.<\/p>\n

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Fudgy Carob Brownies Recipe<\/strong><\/h2>\n

Serves: 10-12 depending on how big you cut the brownies<\/h4>\n

Ingredients:<\/strong><\/h3>\n

– \u00bd cup butter or coconut oil, melted
– 1 cup brown sugar, sucanat, or coconut sugar
– 2 eggs, room temperature
– \u00bd cup all purpose flour or gluten free AP flour (or substitute \u00be cup almond flour)
– 1\/3 cup carob powder
– \u00bd tsp sea salt
– \u00bd cup chocolate chips (optional, but recommended)<\/p>\n

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Directions:<\/strong><\/h3>\n

1. Preheat oven to 325\u00b0F (163\u00b0C) and grease an 8×8 inch baking pan.<\/p>\n

2. In a mixing bowl, combine butter or coconut oil and sugar.<\/p>\n

3. Add eggs and mix.<\/p>\n

4. Next, add dry ingredients (flour, carob powder, and salt) to the wet ingredients and mix until a smooth batter is formed.<\/p>\n

5. Stir in chocolate chips.<\/p>\n

6. Pour batter into the greased baking dish and bake for approximately 25 minutes, until brownies are completely cooked through in the center.<\/p>\n

7. Cool and store brownies in the fridge in an airtight container for 3-5 days or freeze for long term storage.<\/p>\n

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For more from scratch desserts:<\/strong><\/p>\n