Carob hazelnut brownies
Who knew an ingredient sourced to the Mediterranean carob tree could produce such rich, fudgy brownies?
There was a fun holiday we observed when I was a kid where we sampled all kinds of fruits and nuts to celebrate the new year for trees. What I remember most from the selection was the tough, leathery carob pods from Israel that held bittersweet and somewhat chocolatey tasting seeds.
Carob powder is a great alternative to chocolate – it’s known to aid in digestion, and contains fiber, calcium, magnesium and potassium. The sugar content is higher than cocoa powder, but it’s caffeine-free and fat-free, unlike cocoa. You can add carob to smoothies, pudding, or as I did, to a rich, fudgy brownie packed with aromatic toasted hazelnuts. (Check out our recipe for carob muffins with halva streusel – another winning way to pack in that carob powder!)
- 1/2 cup Earth Balance or butter
- 1/2 cup carob powder
- 1 teaspoon instant coffee granules
- 1 teaspoon vanilla extract
- 2 eggs
- 1/4 cup white whole wheat flour
- 1 cup toasted, chopped hazelnuts
- 1 cup sugar
- Dash of salt
Preheat oven to 350. Grease an 8” square cake pan.
Heat butter in a small pot. Mix in carob powder and coffee granules until smooth. Remove from heat and allow to cool for a few minutes.
Add eggs and mix well. Add flour, nuts, sugar and salt and mix just until combined.
Pour into prepared pan, and bake for 30 minutes or until brownies are set.
Related Topics: Desserts