Fudgy Carob Brownies #SundaySupper

Fudgy Carob Brownies #SundaySupper

Since you’re here reading my blog, I have a feeling you like to cook.  I bet you watch some cooking shows or read food magazines.  Maybe you have cookbooks lining your bookshelves or perhaps you read a bunch of blogs like mine.  If you do any or all of these things, I bet you come across recipes for brownies all the time.  They’re everywhere.  You can’t escape them.

But imagine never being able to eat brownies.  Ever.  EVER!  As you may know, I’m allergic to chocolate, so I’ve been living in a very brownie-less world.  Sure there are lots of blondie recipes here (like these and these), but they’re just not the same.

Fudgy Carob Brownies #SundaySupper

Fudgy Carob Brownies #SundaySupper

So I’ve been experimenting with carob.  It’s not the same as chocolate, but it’s really pretty close.  I’ve been toying with making brownies for awhile and when this Sunday Supper’s theme was showers – you know bridal showers, baby showers – it seemed like the perfect time to make them because what’s any shower or party without brownies?

I haven’t been allergic to chocolate for my entire life so believe me when I say these Fudgy Carob Brownies are the best brownies I’ve ever eaten.  They’re actually one of the best desserts I’ve ever had.  Super, crazy, dangerously easy to make, they bake up perfectly and are best eaten warm when they are dense, melty, and ooey, gooey.  These are the brownies I searched for but could never find.  And blondies, sorry, but you’re gonna have to take a backseat for awhile.

Fudgy Carob Brownies #SundaySupper

Fudgy Carob Brownies #SundaySupper

The super chocolaty carob in these is fabulous, but if you can eat chocolate, feel free to substitute dark or bittersweet chocolate.  Regardless of what you use to make these, make them as soon as possible.  They are too good to resist.

Fudgy Carob Brownies #SundaySupper

5.0 from 1 reviews
Fudgy Carob Brownies #SundaySupper
Prep time: 
Cook time: 
Total time: 
Serves: 9
  • 1 cup carob chips
  • 6 tablespoons unsalted butter, cut into pieces, plus more for the pan
  • ¾ cup packed light or dark brown sugar (I used a combination of both)
  • ¼ cup granulated sugar
  • 2 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • ¼ cup all-purpose flour
  1. Preheat oven to 350 degrees F. Generously butter an 8 inch square baking pan.
  2. In a large microwave safe bowl, place the carob and butter. Microwave in 30 second increments, stirring in between to promote melting and prevent burning, until fully melted. Stir in the sugars, followed by the eggs and vanilla. Stir until fully combined.
  3. Add the flour and fold in using a rubber spatula until it is just mixed in. Do not over mix.
  4. Bake for 25-35 minutes, rotating halfway through if necessary, until the brownies are set and the middle is barely firm to the touch. Cool for about 15 minutes before cutting into pieces and serving. Brownies may be stored in an airtight container at room temperature for up to three days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.
Recipe adapted from Hummingbird High and the New York Times

Don’t forget to check out all the other amazing Sunday Supper dishes!

Starters, Appetizers & Snacks

Soups, Salads & Sandwiches

Main Dishes


Cookies, Brownies & Dessert Bars

Sweet Treats

Drink Recipes

Join our #SundaySupper Chat!

One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you definitely want to join us! Just follow the hashtag #SundaySupper on Twitter this Sunday, April 21st at 7pm EST, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties!

Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!

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  1. Ooooooh these look SUPER fudgy and delicious! I can’t believe that’s carob! Yayyy so happy for youuu lol

    • I’m so happy for me too 😉 These were seriously crazy good!

      • Was wondering if I could use carob powder? Will use sugar substitue too. I have reactive hypoglycemia to the caffeine in chocolate and stay away from sugar as well.

        • If you want to use carob powder, try this recipe instead. I don’t know how sugar substitute will work, but let me know how it goes. I hope you love the brownies, Donna!

          • Thank you Laura for the carob powder recipe, I will definitely try it. Carobs chips are around $6 per bag, so the powder is much cheaper to use.

          • Yes, carob chips are very expensive. I hope you enjoy these with the carob powder, Donna! Let me know how they turn out 🙂

  2. I love, love, love that you used carob! Nice job! Looks FANTASTIC!

  3. Yum! What great looking brownies, I would never have thought to use carob chips in it!

  4. I can’t believe there’s no chocolate! I’m not the biggest chocolate fan, so I’d love to try these!

    • Thanks for visiting, Jen! I was so surprised at how well these turned out. I hope you do give them a try 🙂

  5. Oh drool. Those look so rich and yummy. I would scarf those down lickety spilt! 🙂

  6. These look amazing! Thank you for sharing 🙂 ~ Bea @ The Not So Cheesy Kitchen

  7. Mmm… yumy. I drink a cup of coffee as I see your publication and w΄ like to have with, one of your incredible Brownies. I had to look in the dictionary the “carob” because they certainly don΄t look like they didint have chocolate!

  8. These are very good. If you hadn’t told me, I would swear that they were made with chocolate.

  9. Oh, I’m thrilled for you! These DO look amazing, and I’m glad you got your first “chocolate” fix in years!

  10. Diana @GourmetDrizzles says:

    OMGoodness… I’m in love!!!! I’m also allergic to chocolate, and wow, I didn’t even think about trying carob. I’m trying these ASAP… thanks for the post, could be a lifesaver!!!! 😉

  11. Those look so dense and decadent, yum!!

  12. They do look like the best brownies Laura, so fudgy! I only have carob powder. How do I sub for the chips? Is it 1 cup also? I´d love to make these!

    • I’m not sure if these would turn out quite as fudgy using powder versus chips, just like with regular chocolate. I actually haven’t worked with carob powder yet – it is currently being shipped to me. Based on some research and information from the manufacturer, you would need 24 tablespoons (1 1/2 cups) and 8 tablespoons of water (1/2 cup). Let me know if you try it and how it works!

  13. I love fudgy brownies, my fave! I have been wanting to make brownies for awhile now so thanks for the reminder, might have to try this one out 🙂

  14. So glad you were able to make these work for you! AND that they’re not only good for carob brownies, but that they’re one of the best desserts you’ve ever had…now THAT is awesome! Congrats!

    • This was one of those recipes I wasn’t even sure it would turn out. I thought there was a chance it wouldn’t bake properly or would taste terrible, so it was a very nice surprise.

  15. These look just as good as any chocolate brownie–so fudgy and delicious. Oh, and you poor girl, being allergic to chocolate is a bummer!

    • It’s a bummer being allergic to chocolate, but with all the other yummy desserts out there and now carob, my life is complete 😉 Thanks, Jennie!

  16. Glad you create a recipe to enjoy brownies in all their fudgey-ness! Life is just NOT the same without brownies 😉

  17. Your brownies look so fudgy and delicious! I’m glad you found a way to enjoy chocolate!

  18. What a neat recipe!

  19. Danggggg I’ve never heard of carob before!! When I saw your post title in the preview link post, I honestly thought that it was a typo and you meant to type ‘carb’, lol

  20. I have an slight allergy to white chocolate so I understand what it’s like to not have something that is so popular. Glad you discovered carob so you can enjoy the chocolate-y flavor without chocolate.

    • Allergies are definitely a bummer! I’m wondering if just one brand of white chocolate is a problem for you. They are all so different. I have to find the ones without cocoa butter which are way different from high quality white chocolate.

  21. Wow, if you hadn’t told me these WEREN’T chocolate brownies, I never would have known! So glad you found a way to make brownies for yourself, they look great!

  22. I don’t know how I’d survive without brownies! So glad you finally made brownies with carob and they look amazingly fudgy!

  23. Laura, these sound fabulous. I’ll have to do a side by side comparison. Chocolate vs. carob. I bet both are winners!

    • A taste test is a great idea. I bet you couldn’t tell the difference. Please let me know if you try it and how it turns out.

  24. Oh I am so happy you have been able to find a way to enjoy brownies again. These look so moist and gooey, which is just how I like my brownies.

  25. Laura, I’m weeping tears of sympathy for you. To say I’m a chocoholic is an understatement – sometimes my husband says I love the stuff more than I love him (and sometimes he’s right about that!). I don’t know what I’d do if I developed an allergy to chocolate. I’d probably search high and low for replacement recipes too. If you didn’t tell me this was made with carob, I’d have no idea – the brownies look perfectly rich, fudgy and decadent. I’m so glad these turned out so well – now you can enjoy brownies again!

    • I don’t think anyone would be able to tell it’s carob. I love having a replacement, but rest assured, my life has had plenty of sugar in it 😉 Thanks for visiting, Nancy!

  26. Love that you played around with carob — these look great!

  27. I tried to make this recipe work twice following all directions and I just couldn’t get it to work for me. The brownies came out nearly baked down to sugar and carob. No fluff. Any suggestions. I also have a chocolate allergy and I woke up dying for a brownie.

    • These brownies are not fluffy at all. They are very rich and dense and do not really rise. They are mostly sugar and carob. I would recommend to use unsweetened carob chips – I use Sunspire. If you are looking for fluffy brownies, try to find a recipe that uses baking powder or baking soda. You can then swap in carob for the chocolate. I like to add a little more sugar, as the carob is such a strong flavor. I hope this helps, and please let me know if you have other questions!

  28. These were not good! They were so chewy and hard they would get stuck in everyone’s teeth. The flavor is decent but the texture is so terrible. It is not fudgy is just too wet/raw/crispy. I feel like they need more flour I don’t know how much to do. It was really a disappointment.

    • I’m sorry to hear of your disappointment, Ashley. This is a very common recipe for brownies. It sounds to me like you may have over baked them. The times I give in the recipe are only a guideline because I do not know if your oven cooks hot or cold. I also recommend using the Sunspire carob chips, as they are unsweetened. I hope this helps! Please let me know if you have any more questions.

  29. These were super yum!! Thanks for posting 🙂 #CAROBRULES

  30. Were you carob chips sweetened or unsweetened? The only ones I could find were unsweetened.

  31. Thank you so much for this recipe! I found out a few months ago that even the small amounts of caffeine in chocolate were giving my baby some messed up heart rates, so my doctor told me I couldn’t have any until after he is born. I randomly remembered about carob a few days ago and found this recipe, and am right now eating some of these delicious brownies! My husband says he likes them better than regular chocolate ones.

    • I am so glad you liked this recipe, Tara! I am allergic to chocolate so I can only eat carob, but I do really like it. There are more carob recipes for you to check out on here too!

  32. Thank you very much for this great recipe


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