Recipe by Dogwood Blue
These are dense, moist, and deeply carob-y. I like to serve them chilled very cold with whipped cream. They are more fudgelike than cakelike. This recipe comes from my sister who served them to me after my son was born. I believe she got this from the "Deaf County Country Cookbook."
Top Review by benchefwiley
you have to know how to beat egg whites and fold them well in order to make this recipe work. also, LET THEM COOL FOR A WHILE. they will get fudgeier after sitting a while. also, do not overcook these. i did and the edges (the sides) are a bit harder and cakelike in consistency whereas the middle is nice and fudgey. also, realize that these are not going to be like brownies you had as a kid. enjoy them for something new.
- 1 cup whole wheat flour
- 1 cup brown rice flour
- 1⁄2 carob powder
- 1 teaspoon sea salt
- 2 eggs, separated
- 1⁄2 cup sulphured molasses or 1⁄2 cup maple syrup
- 1⁄4 cup oil
- 1 cup water
- 1 teaspoon vanilla
Directions See How It's Made
- Mix flours, carob powder, and salt together in a large bowl.
- In a small bowl combine egg yolks, molasses, oil, water, and vanilla.
- Add to the flour and mix well.
- Add nuts and stir.
- Beat the egg whites until stiff and fold into batter.
- Spread in an oiled 8 inch square pan.
- Bake 25-35 minutes at 325°F.