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Fudgy Carob Brownies

  • 1/3 cup vegetable oil

  • 2/3 cup brown rice syrup or barley malt syrup or honey
  • 1/2 teaspoon vanilla extract
  • 2 medium eggs
  • 1/2 teaspoon salt
  • 1 tablespoon Postum or Pero or Cafix or Decaffeinated Instant Coffee
  • 1 cup whole wheat flour
  • 1/3 cup carob powder
  • 1/4 cup finely chopped walnuts (optional)

Measure the oil first. Pour it into a large bowl. Now in the same measuring cup (which will be oily so the sweetener is less likely to stick) measure the sweetener. I prefer brown rice syrup for these brownies, but honey is good too. Add the vanilla and eggs. Beat the mixture until it thickens and becomes creamy. Measure the salt, flour and carob powder and add to the bowl. Stir the mixture until it's smooth. Don't add the walnuts yet.

Turn the batter into a well oiled 8-inch square pan. Even out the top of the batter with the back of a spoon. Now sprinkle the walnuts evenly overtop of the batter. Bake at 350° for 25 minutes. Do not overbake. Remove the pan from the oven and allow to cool before cutting 4 by 4 to make 16 bars.

Per Serving (excluding unknown items): 133 Calories; 6g Fat (42.4% calories from fat); 2g Protein; 17g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 79mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.


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GFCF = Gluten Free & Casein Free

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