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Carob Brownie Recipe – The Most Delicious Brownie Ever!

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Carob Brownie Recipe

:: Carob Brownie Recipe – The Most Delicious Brownie Ever! ::

 I have no problem with chocolate.  As a matter of fact, I think it’s quite lovely and it’s always been good to me.

BUT CAROB !

I decided to toy with some carob and make a brownie recipe (you could certainly alter it for gluten intolerance needs) and the result was such bliss and the end.all.be.all of brownie recipes the world over.

I know someone who used to love to say, for example, “I made a bundt cake from scratch!” {then they’d hold up the box and scratch it.}  Ha!  I know they  were lovingly poking fun at efforts I make to cook and bake “from scratch” but I have to be honest… I’d always been so disappointed in brownie recipes I’d tried until I met this superstar.

The flavor of carob is perfect for this type of decadent treat. Its depth and richness are intensified by the use of nuts; I prefer walnuts. And that’s not to mention the serving possibilities – topped with compote? homemade caramel flavored whipped cream? No wait… ice cream. Enough to put a brownie lover over the top.

This recipe is so easy to put together and right now that is not only a benefit, that’s THE ONLY OPTION I can consider.  And I have found something very interesting:  One batch in an 8 inch baking dish is rich and luscious enough to serve my family of four a few servings each AND my husband took some to work to share with his buddies. That would’ve never happened with the 9×13 I used to fill with the recipe I previously used to make.  Now if everyone devours a huge pan – to me – in the realm of desserts – is telling that it just didn’t QUITE hit the spot. Problem solved.

Let’s throw this thing together!

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Carob Brownie Recipe – The Most Delicious Brownie Ever!

Carob Brownie Recipe – The Most Delicious Brownie Ever!

Ingredients

  • 1/2 cup flour
  • 7 Tbsp carob powder
  • 1 cup sugar
  • 1 stick butter
  • 2 eggs
  • 3 tsp vanilla extract
  • 1/2 cup chopped nuts

Instructions

  1. Preheat oven to 325
  2. Grease 8 inch square baking dish
  3. Combine first 3 dry ingredients, set aside
  4. Cream butter and sugar well
  5. Add eggs and vanilla until incorporated
  6. Add creamed mixture to dry mixture just until combined
  7. Fold in chopped nuts
  8. Bake 30-35 minutes (for glass pan) until toothpick inserted - comes out clean
https://lauraslittlehousetips.com/carob-brownie-recipe-the-most-delicious-brownie-ever/

Enjoy! 🙂

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The Perfect #CarobBrownie #Recipe

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Comments

    • LauraH says

      Dawn your going to love carob it has a richness that is just amazing. I can’t wait till you try the recipe and share what you thought. It might just change how you bake. 🙂

    • Playne Jayne says

      Thanks Kathleen! Carob is the product of the fruit (or “edible pea pod”) from the carob tree. I think some may refer to it as a carob bean also. It has a deep rich flavor and it’s often compared to chocolate or cocoa.

  25. Chantal says

    I have never tried carob, but I am going to have to! This looks delicious! Thanks for joining the Link-It To Me link party, I hope you will party with us again next week!

  27. Veronika says

    The recipe reads: “combine first 3 dry ingredients”, sugar is in the first three. Then it reads: ” cream butter and sugar together”, but I already combined sugar with flour and carob. Confusing.

  28. Veronika says

    The recipe reads: “Combine first 3 dry ingredients”, which are flour, carob and sugar. Then it reads: “cream butter and sugar together”, but I already combined sugar with flour and carob. Confusing.

  29. Cheyenne says

    I became allergic to chocolate and began using carob. I use to eat everything chocolate and thought hope was lost. It’s taste is so close to chocolate it satisfied my craving. I found this brownie recipe & it is my go to. I have a cookie & brownie business called More Please & people LOVE my carob substitution for cookies & brownies. I use the chips & powder.

  30. Cheyenne says

    I became allergic to chocolate and began using carob. I use to eat everything chocolate and thought hope was lost. It’s taste is so close to chocolate it satisfied my craving. I found this brownie recipe & it is my go to. I have a cookie & brownie business called More Please & people LOVE my carob substitution for cookies & brownies. I use the chips & powder.

  31. Dan vonBegen says

    Laura, I used the recipe and it turned out great. It took a while to find one that wasn’t a non-gluten recipe. One comment is that I was thrown off by the instruction that says “mix the first three dry ingredients”. Shouldn’t it the first two, since the sugar gets creamed with the butter? Thanks again! Love carob!

  32. Kimberly Dallas says

    Hi Jayne! Thank you so much for this recipe! I jut finished a big batch with pecans and they are DELICIOUS!! I have to experiment with carob because I can’t have chocolate due to Mitral Valve Prolapse. I miss my chocolate and brownies lol. I’m eating some right now with almond milk, lol still cooling off! Thanks again! 😊

  33. Deena says

    Great recipe! But there needs to be a correction with the instructions. It messed up my baking when I tried it the first time. Bullet #3 says mix the first three dry ingredients. Don’t mix the first three ingredients, only the first two, flour and cocoa. You’ll need to cream the sugar and butter.

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