Whole Wheat Carob Brownies

"fudgy carob brownies like the ones from Crumb's Bakery in Athens, Ohio. Made with healthy whole wheat flour and adapted from a recipe in How it All Vegan."
 
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photo by Holyplasma photo by Holyplasma
photo by Holyplasma
Ready In:
35mins
Ingredients:
11
Yields:
16 brownies
Serves:
16

ingredients

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directions

  • Preheat oven to 350°F.
  • In a large bowl, mix together all of your flours, baking powder, salt, and carob powder.
  • Add in the honey, juice, oil and vanilla and stir just until combined. Don't worry if there are some lumps - it's okay!
  • Spread into a greased 8*8 inch pan. Bake for 25-30 minutes, or until a toothpick or knife inserted in the middle comes out clean.

Questions & Replies

  1. can you omit rice flour
     
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Reviews

  1. This recipe confused me. The quantity of batter just seemed too little for an 8 X 8. I baked it in an 8 x 4 and had enough left over for two muffins, and the suggested baking time turned out to be correct, so I don't understand how it could possible fit an 8 X 8 and be of reasonable thickness. I also added one egg and found the texture to be very nice that way. Used a mix of honey and agave and it was way too sweet to my taste. Made it impossible to taste the carob or vanilla flavors. Next time I would try 1/2 cup instead of 3/4, or maybe even less.
     
  2. Very good! It's not every day that I find a recipe that I don't have to completely modify to suit my preferences. The only significant modification I made was to substitute the honey or maple syrup with date paste (economical and nutritious) that I made by boiling 3/4 cups chopped dried dates with maybe 1/4 cup water. My BF and I thought they were sweet enough and perfectly delicious that way, but I think the date paste makes them a little too dry : next time I'll add more water. We'll do this again for sure!
     
  3. Delicious! Used Coconut Flour, Amber Agave, and Coconut oil in place of what the recipe calls for. I also added some unsweetened coconut shavings inside the batter. Turned out soft and chewy at the same time as being crumbly. Half of the carob brownie heart gone in only 1 day.
     
  4. I've made these brownies several times and love them. I did use amber agave instead of honey. <br/>I found the key is to be careful not to over bake so that they are moist and chewy. My doctor told me to limit chocolate- which I love- and these brownies are a delicious alternative.
     
  5. These are great. I used maple syrup and water and actually forgot to put the vanilla in and they still turned out to be the best carob brownies I have ever made.
     
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Tweaks

  1. Very good! It's not every day that I find a recipe that I don't have to completely modify to suit my preferences. The only significant modification I made was to substitute the honey or maple syrup with date paste (economical and nutritious) that I made by boiling 3/4 cups chopped dried dates with maybe 1/4 cup water. My BF and I thought they were sweet enough and perfectly delicious that way, but I think the date paste makes them a little too dry : next time I'll add more water. We'll do this again for sure!
     
  2. I can't say how happy I am to have found this recipe! I try to stick to a whole grain/natural sugar diet and these brownies were a real treat! I did use baking cocoa in place of the carob powder and soy milk in place of the apple juice/water.
     
  3. excellent recipe. given that you have brown rice flour around, this recipe is very, very easy to put together. i recommend using maple cyrup, the flavor seems to really compliment the carob. also, thou i have yet to give it a shot, i think substituting buttermilk for the water or apple cider would produce a fudgier brownie. excellent stuff.
     

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