CAROB FUDGE BROWNIES
These brownies feature neither sugar nor chocolate, rather they are sweetened with honey and use carob powder and brewed tea to give flavor.
Provided by cmsa3
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 9h5m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix the spelt flour, carob powder, salt, and baking powder together in a large bowl.
- Stir the honey, brewed tea, cream, vegetable oil, and eggs together in a separate bowl. Add the honey mixture into the flour mixture, and stir to thoroughly combine; pour into an 8x11-inch baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out gummy rather than wet, about 45 minutes. Allow to cool before refrigerating overnight for best results.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 34.3 g, Cholesterol 26.8 mg, Fat 8.4 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 177.9 mg, Sugar 23.9 g
HEALTHY SNACKS: CAROB BROWNIES
Provided by Food Network
Time 35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine flour, carob powder and baking powder. In a separate bowl, thoroughly mix remaining ingredients except nuts. Add dry ingredients to wet ingredients and mix well. Stir in nuts if using. Pour batter into a nonstick or lightly oiled 8-inch square baking dish. Bake at 350F for 35 minutes.
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.
Provided by libellula03
Categories Bar Cookie
Time 35m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, mix together all of your flours, baking powder, salt, and carob powder.
- Add in the honey, juice, oil and vanilla and stir just until combined. Don't worry if there are some lumps - it's okay!
- 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.
Nutrition Facts : Calories 130.3, Fat 4.8, SaturatedFat 0.6, Sodium 107.7, Carbohydrate 21.8, Fiber 0.9, Sugar 13.6, Protein 1.2
VEGAN COCOA TOFU BROWNIES
This recipe comes from I.C.Moskowitz's and T.H.Romero's lovely book "Vegan Cookies Invade Your Cookie Jar" and is just wonderful! Its chocolatey, fudgy and yummy! Mmmm! :) Feel free to add in chopped nuts, chocolate chips or coconut flakes. Ive also posted a healthified version of this recipe for those of us watching their weight.
Provided by Lalaloula
Categories Dessert
Time 37m
Yield 12 brownies
Number Of Ingredients 10
Steps:
- Puree the tofu, non-dairy milk and oil until smooth and fluffy. Transfer to a mixing bowl. Use a fork to vigorously mix in the sugar and vanilla.
- Sift in flour, cocoa powder, cornstarch, baking powder and salt.
- Use a spatula to mix batter until smooth. Transfer to an 8X8 greased baking pan and smooth out the top.
- Bake in the preheated oven at 325°F/150°C for 25 minutes or until set.
- Remove from the oven and let the brownies cool for at least 15 minutes before slicing and serving.
- Enjoy.
TOFU CAROB BROWNIES
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 350°F. Generously oil and flour an 8-inch square cake pan. Set aside. 2. Place the tofu, maple syrup, vanilla, oil, and carob powder in a blender or food processor, and blend until smooth and creamy. Transfer to a large bowl and set aside. 3. In another bowl, sift together the flour and baking powder. Add the pecans and mix well. 4. Add the flour mixture to the tofu mixture, and stir well to form a batter. Spread the batter into the prepared cake pan. 5. Bake for 20 minutes or until a toothpick inserted into the center of the brownies comes out clean. Let cool at least 10 minutes before cutting into squares and serving. For a Change . . . * To make chocolate brownies, use cocoa powder instead of carob. For an even "chocolatier" version, add 1/2 cup chocolate chips to the batter. * To turn this into a two-layer cake, double the recipe and bake the batter in two 8-inch cake pans. Place one layer on a platter, spread with frosting (the Maple Icing on page 276 is recommended), add the second layer, and top with more icing.
Nutrition Facts : Nutritional Facts Serves
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