Carob Brownies (Brownies de Alfarroba)

Carob Brownies, or Brownies de Alfarroba, are a unique Portuguese style take on brownies using carob, known as alfarroba, as a substitute for cocoa. Carob has been commonly used throughout Portugal for centuries, as the warm and dry Mediterranean climate of southern Portugal yields the perfect environment for the carob trees to grow. Carob lends a uniquely sweet flavor and taste to the brownies that while different, in my opinion yields a better tasting brownie. Carob powder is full of nutrition, and has its own natural sweetness which means you don’t need to add any extra sugar to your brownies. We do add a bit of honey to further complement the sweetness of the carob.

The result is a delightfully sweet and uniquely tasting brownie that is easily on par, if not better than your average brownie. This is a wonderful and healthy alternative for those with a sweet tooth but do not wish to sacrifice any taste and flavor. Carob is also a fantastic chocolate substitution for those with chocolate or caffeine sensitivities (carob is caffeine-free). Try it out, and let us know what you think! We are sure you will love them as much as we do.

2/3 cup of whole wheat flour
1/3 cup of white unbleached flour
1 teaspoon of baking powder
2 eggs
1/2 cup butter
2/3 cup honey
1 teaspoon vanilla
2 tablespoons coconut oil
1/2 Bob’s Red Mill carob powder (If you can’t find this locally, you can easily buy some here on Amazon)
1 tablespoon butter melted
3 tablespoons skim milk

1) Preheat oven to 350 degrees Fahrenheit.
2) In a large bowl combine the whole wheat flour, white flour and baking powder.
3) In a separate bowl cream together the butter, coconut oil, and honey until smooth, add eggs and vanilla and mix.
4) In a third bowl blend the carob powder, melted butter and milk together, then pour into honey mixture, blending well. Add the flour mixture slowly stirring together until smooth.
5) Pour the batter into a lightly oiled 9×9 inch baking pan.
6) Bake for 20 to 25 minutes. (Test for doneness at 20 minutes, and leave it in a bit longer if necessary based on your preferences)
7) Cool before cutting into bars.

Photo Courtesy of Thee Kamalielus

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