Just because I’m a beauty blogger doesn’t mean I don’t occasionally blog about things other than the latest lipstick or new fashion trend. I have a huge chocolate allergy and for years I would sit and stare while my family would chomp down chewy delicious double fudge brownies and make those ooo and ahh noises that made me want to rip the brownie from their hand and devour it.
After many many long years with no chocolate my sister stumbled upon a chocolate alternative, carob. Carob is a tropical pod that contains an edible pulp. When dried the pulp can be roasted and turned into the most delicious non chocolate treats you have ever tasted! Along with the incredible taste Carob has 13 percent less fat than cocoa powder. That’s enough to make you smile right there! And get this, you can’t even tell the difference in taste. Trust me on this, my sister the self proclaimed chocolate connoisseur tasted one of these brownies and honestly couldn’t detect a difference from the carob brownies and their normal fudge brownies.
Today I would like to share a yummy Carob recipe I found over at Noms for The Poor.
Ingredients:
3/4 cup Butter
2/3 cup Carob Powder (or Cocoa)
1 cup Sugar
1/4 tsp Salt
1 tsp Vanilla (opt.)
3 Eggs
1/2 cup Whole Wheat Flour
1/2 cup Optional Add-ins (chocolate chips/chunks, dried fruit, nuts, etc.)
1.Preheat oven to 350 degrees. Line a 9x9-inch or 9x13 inch pan with parchment paper and grease parchment paper.
2. In a medium-sized pot, over medium heat, melt the butter, allowing it to get quite hot. Remove the pot from the heat and whisk in the carob powder. Let mixture cool completely.
3. Once cooled, whisk in the sugar, salt, and vanilla. Add the eggs all at once and whisk until smooth. Fold in the flour just until incorporated. If using add-ins, fold in.
4. Spread batter into the prepared pan and baked until a toot-pick comes out with moist crumbs but not wet, 18 - 20 minutes, 10 - 12 if using a larger pan. Err on the side of underbaked - if overbaked, the brownies will toughen. Let the brownies cool completely before cutting. Store in an air-tight container for up to five days, or sealed in the freezer for up to 2 months. You can eat them straight from the freezer, or allow them to come to room temperature before eating.
