For those who love the earthy flavour of carob or cannot tolerate cocoa, try our gluten-free and refined sugar free Carob Brownie recipe.
Carob is a great substitute for cocoa because it can be substituted 1:1 and for its similarity, however both of these nutritious ingredients offer different benefits and flavours.
Enjoy the caramel combination of carob and maple.
Check out our other inspiring Carob Recipes.
- Preheat oven to 160⁰C
- Line a 9 x 9 baking pan with baking paper. Set aside.
- In a medium bowl, combine coconut flour and carob powder and break down lumps with a fork.
- Then add the butter, eggs, maple syrup and vanilla. Mix and combine well.
- Pour the mixture into the prepared baking dish.
- Bake for 30-35 minutes or until top springs back when touched or until a skewer inserted into the middle comes out clean.
- Remove and cool in pan for 10 minutes.
- Remove from pan and transfer to a wire rack to cool completely.
- Slice into squares.
- Dust over carob powder, icing sugar or sprinkle with desiccated coconut (optional)
- Store in an airtight container at room temperature or in the refrigerator for up to 7 days.