Barbara' Incredible Brownies
Submitted by elisabethhoge
Fudgy carob brownies made with oat flour, honey, and walnuts for a naturally sweetened treat. Gooey centers with cakey edges, these wholesome brownies prove you don’t need refined sugar or chocolate to satisfy a craving.
YIELD
16 servingsPREP
35 minCOOK
25 minREADY
60 minThese brownies flip the script on everything you think you know about the classic.
Carob steps in for chocolate with its own mellow, naturally sweet flavor, while oat flour gives the base an earthy, nutty depth that regular flour just can’t match.
Honey does the sweetening, and it keeps the centers gloriously gooey while the edges go golden and cakey.
Walnuts scattered throughout add crunch to every fudgy bite.
They’re the kind of brownie that makes you feel good about going back for seconds.
Kitchen Tips
- Make your own oat flour by pulsing rolled oats in a blender for 30 seconds until finely ground
- Pull them from the oven when the center still looks slightly underdone; they firm up as they cool
- If they’re too soft to cut, pop the pan in the fridge for 15 minutes
- Carob powder is available at health food stores and has a milder, sweeter flavor than cocoa
Ingredients
Directions
Preheat oven to 350 deg. Grease 8 in square baking pan. Set aside. In a small saucepan over low heat, melt butter and carob powder, stirring until thoroughly mixed; remove from heat and cool slightly.
In a small bowl, beat together honey and eggs; slowly add carob mixture, beating until blended. Stir in vanilla, to taste. In a medium bowl, sift oat flour, baking powder and salt; add walnuts ( or other nuts). using a spatula, stir in carob mixture and mix.
Pour mixture into prepared pan and bake for 25 minutes. When done, the center will still be somewhat gooey, but the edges will be cakelike. Cool 10 to 15 minutes before cutting into squares. If squares are too soft to cup, refrigerate pan 15 min or longer, m until firm enough to cut.
NOTE: Carob powder can be found at health food and specialty stores.
NOTE: to make your own oat flour, pulse one cup uncooked oatmeal in a blender container or bowl of a food processor until finely ground; about 30 seconds.
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