With their thin, crispy crust and dense, fudgy interior, these carob brownies deliver the perfect texture. Carob adds a slightly sweet and nutty taste with a hint of caramel, setting them apart from traditional chocolate brownies.
Plus, they are dairy-free and with just 8 ingredients, super easy to make!
Inspired by my Carob Cookies, I wanted to use carob as an ingredient again this time to whip up some fudgy brownies.
This carob brownies recipe offers a distinctive twist on the classic chocolate indulgence. The carob powder introduces a unique flavor profile, setting them apart from their cocoa counterparts.
Also, making them brownies couldn't be easier. Flour, carob and baking powder gets mixed together with eggs, sugar and oil and voila!
For more brownie recipes check out my 3-Ingredient Peanut Butter Brownies, Banana Brownies or these Vegan Pumpkin Brownies.
Ingredients & substitution notes
- Eggs: As with all my recipes that call for eggs, I highly recommend choosing the best quality eggs you can get.
- Flour: I used white, all-purpose flour. I haven't tried using whole wheat flour or other types of flour. You can substitute regular flour for a gluten-free flour blend to make these carob brownies gluten-free.
- Carob powder: Bigger health food stores usually stock them. Could be replace with cocoa powder.
- Vanilla extract: I recommend using pure vanilla extract without any additives.
- Oil: I used a mix of light olive oil and castor oil but any neutral vegetable oil would work.
- Nuts: An optional add-in. You could also fold in some semi-sweet chocolate chips if you liked.
See recipe card for quantities.
Step by step: How to make carob brownies
STEP 1: In a large bowl, whisk together dry ingredients, except for the sugar.
STEP 2: Whisk together wet ingredients in a separate bowl.
STEP 3: Fold wet ingredients into dry ones and stir with a spatula until just combined. Add nuts if using or chocolate chips.
STEP 4: Line a baking pan with parchment paper and bake for 30-35 minutes in the preheated oven.
Katie's top tips
- Room Temperature Ingredients: Allow the eggs to come to room temperature for better incorporation.
- Proper Mixing: Don't overmix the batter; a few lumps are okay.
- Check for Doneness around the 25-30 minutes mark. Use a toothpick to insert into the center. If it comes out clean, or only with a few moist crumbs clinging to it, it means the brownies are done. If not, keep baking for a few more minutes.
- Cooling Time: Allow brownies to cool in the pan before cutting.
Storage
- To store: Store in an airtight container in the fridge or at room temperature. Storing them in the fridge will extend their shelf life.
- To freeze: Freeze in freezer friendly containers up to 1 month. Let thaw on the countertop overnight.
FAQs
Yes, however, the texture will be different. To make them vegan, substitute the eggs with chia eggs (2 tablespoon chia seeds + 5 tablespoon of water) and you'll need 3 more tablespoon of flour. Whisk together dry ingredients, then fold in the chia eggs, oil and vanilla extract.
More brownie recipes
Looking for other recipes like this? Try these:
📖 Recipe
Carob Brownies
Equipment
- 2 mixing bowls + spatula
- 1 baking pan *I used a 8x6 inch/ 22x15cm
- 1 parchment paper
Ingredients
- ½ cup flour
- ⅓ cup carob
- ¾ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup oil
- 1 handful of pecans/ walnuts *optional
Instructions
- Preheat oven to 355°F (180°C). Line a baking pan with parchment paper or grease with oil.
- In a large mixing bowl, whisk together flour, carob, baking powder and salt.½ cup flour, ⅓ cup carob, ¼ teaspoon baking powder, ¼ teaspoon salt
- In a second mixing bowl, whisk eggs until the yolks and whites are fully combined2 large eggs
- Add the sugar, oil and vanilla extract and whisk again until the mixture is thick and fully combined.¾ cup sugar, ½ cup oil, 1 teaspoon vanilla extract
- Fold the wet ingredients into the dry ones using a spatula. Gently incorporate the pecans or chopped walnuts if using.
- Add the mixture to the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Remove from the oven and let the brownies sit in the tray for another 10 minutes. Then transfer to a cooling rack and let cool completely.
Video
Notes
- Gluten-free: For gluten-free brownies use a gluten-free flour blend instead of regular flour. I haven't tried other types of flour such as oat flour or coconut flour.
- Vegan carob brownies: To make them vegan, substitute the eggs with chia eggs (2 tablespoon chia seeds + 5 tablespoon of water) and you'll need 3 more tablespoon of flour. Whisk together dry ingredients, then fold in the chia eggs, oil and vanilla extract.
- Room Temperature Ingredients: Allow the eggs to come to room temperature for better incorporation.
- Proper Mixing: Don't overmix the batter; a few lumps are okay.
Mark says
These are a nice alternative to cocoa-based brownies. I've been a Carob fan for a long time. These are simple, and come out great. This is a small recipe for those not baking for a tribe.
Katie says
Hi Mark, happy to hear that you liked them! Thanks for taking the time to let me know! 🙂