Ingredients
-
1/3
-
1
-
1 1/2
-
1/2
-
1/3
-
3/4
-
1/3
-
1/4
-
1
-
1/2
-
-
-
-
-
Directions
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., 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., 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!
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Steps
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1
Done
|
Preheat Oven to 350f. |
|
2
Done
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in a Large Bowl, Mix Together All of Your Flours, Baking Powder, Salt, and Carob Powder. |
|
3
Done
|
Add in the Honey, Juice, Oil and Vanilla and Stir Just Until Combined. Don't Worry If There Are Some Lumps - It's Okay! |
|
4
Done
|
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. |
