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    Home » All Recipes » Sweets & Desserts

    Carob Brownies

    Published: Nov 9, 2023 by Katie

    Jump to Recipe How-To-Photos Watch the Video

    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!

    Stack of 3 carob brownies.

    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.

    Jump to:
    • Ingredients & substitution notes
    • Step by step: How to make carob brownies
    • Katie's top tips
    • Storage
    • FAQs
    • More brownie recipes
    • 📖 Recipe

    Ingredients & substitution notes

    All ingredients needed to make carob brownies.
    • 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

    All dry ingredients whisked together in a bowl.

    STEP 1: In a large bowl, whisk together dry ingredients, except for the sugar.

    All wet ingredients whisked together in a bowl.

    STEP 2: Whisk together wet ingredients in a separate bowl.

    Brownie dough in a bowl with pecans added.

    STEP 3: Fold wet ingredients into dry ones and stir with a spatula until just combined. Add nuts if using or chocolate chips.

    Brownie dough in a baking pan lined with parchment paper.

    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.
    2 brownies stacked on top of each other.

    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

    Can I make these vegan?

    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:

    • 3-Ingredient Peanut Butter Brownies
    • Banana Brownies
    • Vegan Pumpkin Brownies.

    📖 Recipe

    Stack of 3 carob brownies.

    Carob Brownies

    Author: Katie
    This carob brownies are fudgy, chewy and really easy to make. Plus, this brownie recipe uses oil instead of butter and is completely dairy-free. 
    If you love this recipe as much as we do, click on the 5-stars below!
    5 from 8 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Course: Dessert
    Cuisine: American-Inspired
    Servings: 8 small brownies

    Equipment

    • 2 mixing bowls + spatula
    • 1 baking pan *I used a 8x6 inch/ 22x15cm
    • 1 parchment paper
    Prevent your screen from going dark

    Ingredients

    • ½ cup (65 g) flour
    • ⅓ cup (30 g) carob
    • ¾ cup (130 g) sugar
    • ¼ teaspoon salt
    • ¼ teaspoon baking powder
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ½ cup (65 g) oil
    • 1 handful of pecans/ walnuts *optional
    You can find detailed step-by step-photos above the recipe card.

    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 combined
      2 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.

    Nutrition

    Serving: 1 brownie. | Calories: 251kcal | Carbohydrates: 29g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 103mg | Potassium: 60mg | Fiber: 2g | Sugar: 21g | Vitamin A: 60IU | Vitamin C: 0.01mg | Calcium: 30mg | Iron: 1mg
    All nutritional information is based on third-party calculations and should be considered estimates.
    Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!

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    Comments

      5 from 8 votes (4 ratings without comment)

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      Recipe Rating




    1. pHqghUme says

      May 12, 2025 at 6:15 pm

      5 stars
      pHqghUme

      Reply
    2. Annie says

      April 05, 2025 at 8:34 pm

      5 stars
      Love the ingredients and carob factor❤️

      Reply
      • Katie Roux says

        April 09, 2025 at 1:15 pm

        Thanks a lot 🙂

        Reply
    3. Lara says

      January 28, 2025 at 8:58 pm

      5 stars
      I used half melted butter and half light olive oil for the oil and they were delicious!

      Reply
      • Katie Roux says

        March 15, 2025 at 12:56 pm

        The olive oil can definitely add some flavor so I'm very glad to hear that you were able to customize it to your liking 😊

        Reply
    4. Kira says

      May 15, 2024 at 2:17 am

      Can you use olive oil with this? I prefer not using coconut or avocado due to high saturated fat.

      Reply
      • Katie says

        May 25, 2024 at 1:43 pm

        Hi Kira, I've use olive oil many times since I don't mind the taste but keep in mind that you might be able to notice a bit of an olive oil taste. 🙂

        Reply
    5. Mark says

      December 10, 2023 at 10:36 pm

      5 stars
      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.

      Reply
      • Katie says

        December 11, 2023 at 3:49 pm

        Hi Mark, happy to hear that you liked them! Thanks for taking the time to let me know! 🙂

        Reply
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