16 January 2008

Yummy Carob Brownies

This recipe originally came from Cafe Fernando, but I've made so many changes to it that my version follows the wee movie showing how I made them. They're uber-fudgy brownies with a nice spicy flavor due to some cinnamon and nutmeg I added. The coconut flour does the trick with the agave nectar and lends a mellowness to the brownies. Next time I make these, I'm going to make a carob ganache to drape on top for even more deliciousness.

Carob Pecan Fudgy Brownies


10 oz. unsweetened carob chips
1/2 stick butter (4 tablespoons)
4 tablespoons pureed white beans
1 1/2 cups agave nectar
4 eggs (you could easily just use the whites here)
1 teaspoon vanilla
1/2 cup whole wheat pastry flour
1/4 cup coconut flour, sifted
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/3 cup lightly toasted pecans


1. Preheat oven to 325 degrees F. Lightly grease an 8 in. baking pan.
2. In a double boiler, melt the butter with the carob, whisking until smooth. Set aside to cool.
3. Transfer the carob mixture to your mixer bowl and start whisking. Slowly add the agave nectar and whisk until fully combined.
4. Add the eggs and vanilla, whisking until fully combined.
5. Switch to the paddle and fold in the dry ingredients except the pecans.
6. Add the pecans and mix until just combined.
7. Pour into the baking pan and bake for 35 minutes. After 35 minutes, drop the temperature to 300 degrees and bake for 10-12 more minutes until a tester comes out with just the smallest amount of batter.
8. Cool the brownies on a rack until room temperature then frost or cut and enjoy!


Ricki said...

Yum, Deb, these look great! I've tried adding pureed beans to brownies in the past and can always detect the slightly more fibrous texture of the bean skins. Did you use any special puree method to avoid this?

I also enjoy carob but have yet to try a carob brownie. But I love the idea of the agave with the carob, so may have to try this one!

Deb Schiff said...

Hey Ricki,

Thanks for the compliment and the question. I use my immersion blender to get the beans completely smooth, adding a tiny bit of water along the way to help. It's always worked pretty flawlessly. It also makes the nicest hummus too!