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 9 votes

Print Pin

Prep Time: 10

Cook Time: 30

Total Time: 40

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

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

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!