In an earlier post, I shared my quick fudgy brownie recipe. As food allergies, especially the one to cocoa entered my life, I began searching for a “slow” fudgy brownie recipe where I could substitute cocoa for carob, a brown floury powder extracted from the carob bean, used as a substitute for cocoa. I tried multiple recipes and the following from modified from the Fudge Brownies recipe in the Better Homes and Gardens New Cookbook 10th Edition to meet my criteria.
6 tablespoons cocoa or carob powder
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
(optional) 1 /2 cup chopped nuts
- Place oven rack on middle run setting. Preheat oven to 350 degrees farenheit.
- Grease 8-inch x 8-inch pan.
- In a small medium saucepan or medium to large microwave safe bowl melt margarine or butter.
- Stir in sugar, eggs and vanilla extract by hand lightly until just combined.
- Stir in flour and cocoa or carob powder. Stir in walnuts.
- Spread brownie mixture evenly into greased pan.
- Place brownies in middle of oven rack and bake for 25 – 30 minutes or until toothpick inserted in center comes out clean.
- Cool completely in pan until cutting and serving. Store any leftovers in air tight container.
