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Fudgy Carob Brownies #SundaySupper


  • Total Time: 45 mins
  • Yield: 9 1x

Ingredients

Scale
  • 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

Instructions

  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.

Notes

Recipe adapted from Hummingbird High and the New York Times

  • Prep Time: 10 mins
  • Cook Time: 35 mins