While carob is naturally sweeter than cocoa, I think you’ll find these carob brownies are not as heavy and sweet as regular brownies. These brownies require soaking which adds on to the prep time.
Now that I’ve tried soaking my flour before making bread a few times, I thought I would tackle a snack/dessert type recipe for my kids. With a lot of carob powder in my pantry, I thought I would try a brownie recipe. The older children, expecting a chocolate flavor, did not like these brownies as much as the younger kids did. I think if I call them Carob Bars, no one would be the wiser.
It wasn’t difficult mixing up the yogurt and the flour and leaving it to soak overnight. The extra step just meant we didn’t have brownies ready in under an hour which I think is a good thing. I’d much rather take the time to prepare the food properly to ensure proper digestion.
|Chatfields Carob Powder, 16-Ounce (Pack of 3)||Wholesome Sweeteners, Organic Cane Sugar, 64 Oz||King Arthur White Whole Wheat Flour, Unbleached, 5 Pounds|
- 3 cups whole wheat flour
- 2 cups yogurt
- ¾ cup butter, softened
- 1½ cups organic sugar
- 4 eggs
- 1 Tablespoon vanilla extract
- 1 teaspoon sea salt
- ¾ cup carob powder
- 1 Tablespoon baking powder
- Soak flour with yogurt for 12 to 24 hours in a warm place.
- Cream butter with organic sugar. Add eggs, vanilla extract, salt, carob powder and baking powder. Blend in soaked flour. Pour into a buttered and floured 9 by 13 inch glass pan.
- Bake at 350 degrees for about 40 minutes. Allow to cool thoroughly before cutting into squares.