Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Susanne Swisher,
pookie@erinet.comFudgy Carob BrowniesIngredients (use vegan versions): 3/4 cup brown rice syrup
2 cups whole wheat flour
2/3 cup chopped walnuts
1/2 cup
carob powder
2/3 cup water
1/3 cup oil
1-1/2 teaspoon Roma, Postum or Cafix (coffee substitutes)
1 teaspoon salt
1 teaspoon vanilla
Directions:Combine all ingredients except flour. Stir until smooth, add flour and mix well. Pour into 8x8 inch oiled pan and bake 30 minutes at 350 degrees. Remove from pan to cool. Frost as desired.
Serves: 8-10
Preparation time: 30 min
Thank-you for this recipe is sounds great I will no doubt be trying it soon!!!!
Archived comment by: samantha
I agree Samantha very much I will be trying one also
Archived comment by: heidi
thank you for a vegan sugar free dessert!!!
Archived comment by:
tif@memory.net
CORRECTION: My sentiments exactly, it is good to see dessert without sugar or dairy products.
Archived comment by: iris
This is fabulous...if you have kids, make 2 batches. I served this on Thanksgiving and my guests had no clue that it wasn't chocolate...thanks for a great recipe!
Archived comment by: gercine
These are surprisingly good! Very chewy and fudgy. Delicious. And they are quick and easy to make too.
Archived comment by: joyce
I threw some carob chips in with mine and when it was cooling added more to the top. As the chips melted I spread it around and made an icing. Make sure your carob chips are vegan. I was shocked to find that the label on mine read: Vegan and in fine print said, there are trace amount of dairy product in the processing. Buyer beware.
Archived comment by: herbwoman
Herbwomen: the trace of dairy means that the chips were made using cleaned and sanitized dairy equipment (some companies use the same machines for vegan and dairy food) I personally support these because they can't afford new equipment to make vegan food and by supporting them they will make more vegan food and more people will try it and they may be able to buy new equipment
Archived comment by: d
The rice syrup sure does make it taste like there is no sugar. Thank you.
Archived comment by: shelly
The batch I made came out very heavy. Shouldnt there be some baking powder or soda? They were good fresh out of the oven, but when they cooled the texture didn't remind me of a brownie.
Archived comment by: laura
People, people, be sensible in your praise. Rice syrup is still a sweetener. No sugar doesn't mean low cal. And hey, coffee is a bean. You can use it instead of some lame substitute!
Archived comment by: buba6
Dear Buba6, The person who posted this recipe may have wanted to use rice syrup because it is vegan, whereas white sugar made from cane may not always be - its frequently filtered through cow bone char. FYI, sugar made from beets does not require the same decolorizing procedure. Click here for more info on sugar. Regarding the coffee.. perhaps the poster is avoiding caffeine, hence the use of carob instead of chocolate.
Archived comment by: veggie
Thanks for the excellent link, veggie, it cleared up alot of questions I had regarding the very subject. As for the brownies, I thought they were pretty good, but the texture, once cooled, does leave a little to be desired. I got on kind of a mission and figured a different recipe (it uses cocoa, howe'ver, instead of carob) and it should be posted in a few days if anyone is interested.
Archived comment by: rachelBranwen
Dont use stone-ground whole wheat flour. I did without thinking and thought it tasted awful.
Archived comment by: aria0611
I just have a question. I don't have any brown rice syrup! Can honey be substituted?
Archived comment by: kree
3/4 cups of honey?? That would be way to sweet! Why don't you try maple syrup? I think honey would be a disaster, and it would dominate the taste as well.
Archived comment by: harpua
Sorghum could probably be substituted for the Brown Rice syrup also. Sorghum is probably healthier too because they use a fungus to process the Brown Rice Syrup. Sorghum is cheaper too.
Archived comment by: prov297
If texture is your challenge, here's something I've tried: use applesauce for all or most of your oil. It gives a light, incredibly moist texture and is fat free! As for the sugar substitute, yeah, sorgham or maple syrup are two excellent natural and vegan options which aren't too strong in taste, as opposed to honey. I'll be trying this recipe today for Valentines day.
Archived comment by: srbushey
