Fudgy Carob Brownies
The fudgiest brownies I ever did make! I’ve been loving experimenting with carob lately, and it is perfect in this recipe! Carob is similar to cacao, but I find it much sweeter so it’s perfect for baking with!
If you don’t have carob, you can also use cacao.
Fudgy Carob Brownies
Serves: 12 brownies
FOR THE BROWNIES
2 large ripe bananas, mashed
2 flax eggs (or normal eggs)
2 tbsp pure maple syrup
1 tsp vanilla extract
¼ cup coconut oil, melted
2 sachets Happy Way unflavoured beauty dust
1/2 cup almond flour
1/2 cup carob (or cacao powder - is using cacao powder just add a little more maple syrup as it is not as sweet as carob)
Walnuts, optional
Pre-heat oven to 180C fan-forced.
Add all the wet ingredients to a bowl and combine.
Then add in the almond flour and beauty dust, and sift in the carob (or cacao) powder. Mix to combine.
Fold through the walnuts if using.
Pour the batter into a liner square baking pan and place in the oven for 25-30 minutes. These brownies are super fudgy so will still be a little soft when you take them out but that’s okay!
Set aside to cool completely and move onto the frosting.
FOR THE CHOC ICING
¼ cup carob (or cacao powder)
3 tbsp heaped coconut cream (the solid part of a refrigerated coconut milk can)
1 tbsp honey
Add the icing ingredients to a small saucepan over medium heat.
Stir and bring to a simmer. Allow to simmer for about 10 minutes, or until the mixture slightly thickens. Place in the fridge to cool for 20 minutes before icing the brownies!