These carob brownies are a nice treat for people who love strong-flavored foods like black coffee and dark chocolate. Carob powder is an interesting option to “switch things up” if you’re a chocolate addict and consume cocoa on a regular basis. It’s not healthier than cocoa but it’s just an alternative to give your cakes a “new twist”. You can usually find carob powder in whole food stores and large grocery stores.
I normally don’t use chick pea flour in cakes because it makes them taste a bit bitter. Chick pea flour has a strong, nutty taste that’s way better in savory baked goods rather than sweets (except in my besan ladoo recipe because the flavor of chickpea flour changes when it is roasted). But no worry, the chick pea flour taste in this recipe is totally overpowered by the carob powder after the brownies are baked.
Ingredients for 2 servings:
Mix dried ingredients together. Add egg and olive oil. Chop almonds and mix.
Put in a non-stick oven dish. (I made a little mess on this one)
Bake for 20 min at 230 degrees Celsius or until the top starts crackling.
As I didn’t use any baking powder, the brownie is very thick and ‘heavy’ but that’s precisely how I like it: satisfying and hearty.
If you don’t like the texture, you can slice the brownie into thin slices and bake the slices again to make crunchy cantuccini/biscotti cookies.
Nutrition facts per serving: 314 kcal, 9.5 g of protein, 16.5 g of carbs, 7.5 g of sugar, 25 g of fat.
If you find that this is a bit too high in fat, you can omit the almonds, to “save” 15g of fat :)