I have been experimenting with carob powder and carob chips lately as a substitute for chocolate. Why, you might ask, would someone possibly do this??!! Well, there are a few reasons to give carob a chance. Carob is rich in B Vitamins and fiber as well as a host of other vitamins and minerals. Even more importantly for me, being pregnant and having little kids, it is caffeine free. It even helps alleviate diarrhea and sore throats! To read more about the health benefits of carob, check this out. Carob does taste different than chocolate, but I have learned that the longer carob is roasted, the more bitter it becomes. So you will want to purchase a lightly roasted carob powder such as this one that I purchased.

I modified a recipe I got online here and added a peanut butter cup-like frosting to it. The result was rave reviews from my entire family (my husband, who is an admitted sweet tooth even said, “There is no chocolate at all in this??”) as well as a friend who dropped by and got to taste one (She called me on the way home to say, “This is the best brownie I have ever tasted!” For me, this is enough to share the recipe with all of you! 🙂 Enjoy!

Frosting: Mix together 1/2 cup peanut or almond butter with 3 tbsp. carob powder, 3 tbsp. water or milk, 3 tbsp. evaporated cane juice, sugar, or other sweetener, and a dash of vanilla extract.

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix together all of your flours, baking powder, salt, and carob powder

Add in the honey, ,milk, oil and vanilla and stir just until combined. Don’t worry if there are some lumps – it’s okay!

Spread into a greased 8*8 inch pan. Bake for 25-30 minutes, or until a toothpick or knife inserted in the middle comes out clean.

Once brownies are cooled, spread frosting on top – YUM!