Carob Brownies Recipe
Ingredients:
For the wet part:
- 120g (unsalted) butter
- 20g of cream of coconut (or cream)
- 400g of carob syrup
- 1 tablespoon of vanilla powder
- 3 eggs (separate the yolks from the whites)
For the dry part:
- 200g buckwheat flour
- 120g of chopped almonds (reserve 1/3 for decoration)
- 35g of grated coconut
- Pinch of salt
- 1 teaspoonful of baking powder
Method:
Place the butter and the cream of coconut in a bowl in a pot (baine marie) and melt them together by stirring. Add the carob syrup and vanilla powder, then turn off the heat and add the egg yolks (mix quickly). Then, mix together the ingredients of the dry mixture and add to the bowl. Beat the egg whites and add them to the mixture.
Cover a baking tray with oven-proof baking paper and grease with a little sunflower oil. Pour the mixture into the baking tray and decorate on top with the remaining chopped almonds.
Preheat the oven at a low temperature, and cook for 20 minutes. Allow to cool and cut into squares. Serve with a scoop of vanilla ice cream and a drizzle of carob syrup.
Enjoy!
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