On The Chew awhile ago, during the first segment, Clinton asked the other hosts if they’d ever not been invited to a wedding they thought they would be invited to. They all said no. But it immediately brought to mind two separate occasions when this happened to me. One was worse than the other, but they both hurt. The thing is, I was around ten years old for both weddings, and when you’re a kid, it’s different. People sometimes don’t want kids at weddings. Even if they have some kids there, it’s easy to cut kids, figuring they won’t care, they probably don’t want to be there anyway. However, in both cases, I wasn’t just a kid wanting to tag along with my parents; instead I was a friend of both couples.
In the first case, it was a co-worker of Mom’s. She came over to our house sometimes, came to my birthday party, we went to lunch and dinner all the time. Sometimes Mom, Dad, and I even met her and her future husband for dinner. Mom helped her find a house to buy. We shared a love of sparkly makeup and fancy jewelry. She was one of my best friends. Sure, it sounds odd since I was ten and she wasn’t, but I’ve never had many friends my own age, if any at all.
I was so excited to head to her out-of-town wedding. The chance to explore a new city, get dressed up, party. Except the invitation was addressed only to Mom and Dad. Upon questioning, she said she hadn’t even invited some cousins who were kids. But I wasn’t just some kid, I was her friend. Instead of going to her wedding, we stayed home and probably watched a movie or did some other mundane activity.
The second case was with one of Dad’s colleagues. For awhile we threw a summer party and a Christmas party at our house for Dad’s friends from work each year. They could be a lot of fun and introduced both Mom and me to lots of new, super nice people. We formed a really strong bond with one couple. We looked forward to seeing them. I would spend the whole party talking to the then girlfriend of Dad’s coworker. We planned celebrating my birthday together (which never happened) and even talked pretty extensively about their wedding and how much fun it would be. Mom and I were both invited to and attended the bridal shower. And then the wedding invitation came without my name on it. I don’t remember the explanation as to why, only that it broke my heart. Clearly since I’m writing about these situations all these years later, it still really bothers me.
But you know what makes everything better? Brownies. These Rich Carob Powder Brownies are sure to cure any blues. They are the deepest, darkest, richest brownies with intense chocolate-like flavor. They are ooey and gooey and fudgy. They are basically super insanely delicious. The recipe will work just fine with cocoa powder, but I’m not sure if they’ll be as dark, so try to use the darkest cocoa you can find. I liked mine drizzled with a little melted peanut butter. It mellowed the intense flavor, as my taste buds still aren’t used to it after not having anything like chocolate in a long time. I am becoming pretty obsessed with carob and brownies, though! And, if brownies make you feel better, brownies and peanut butter are sure to make you a whole new person!
Rich Carob Powder Brownies
- Total Time: 45 minutes
- Yield: 9 brownies 1x
Ingredients
- 1 ¼ sticks unsalted butter
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup plus 2 tablespoons carob powder
- ½ teaspoon salt, optional
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
Instructions
- Preheat oven to 325 degrees F. Line an 8 inch square baking pan with parchment paper, leaving enough overhang to pull the brownies out later.
- In a large microwave safe bowl, combine butter, sugars, carob powder, and salt, if using. Microwave in 30 second increments, stirring in between until the butter is melted and the ingredients are all well incorporated upon stirring. Allow it to cool about 5 minutes. Then add the vanilla and stir. Add the eggs one at a time, stirring in between until fully incorporated. Add the flour and stir until just combined. Do not over mix.
- Pour batter into prepared pan and bake 30-35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the brownies are set. These are best served warm out of the oven, but may be stored in an airtight container at room temperature for up to 3 days.
Notes
Recipe adapted from Mel’s Kitchen Cafe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Weddings are tough. They’re so expensive and figuring out who to invite and not is so tricky. My mom is frequently telling Michael and i we shouldn’t invite kids to ours but–we both adore kids and are close to many so we don’t want to do that. But I understand that a lot of people do. And the logic is sound-it’s one more mouth to feed with 1 less gift (selfish but true) plus sometimes people like to get cuhhraaazy to a level that is inappropriate for children at receptions. Anyway, I’m super sorry that your feelings got hurt way back when, and it sucks 🙁
These brownies make me so happy though because they look so rich and delicious and you can eat them! hooray!
★★★★★
I’m sure when I get married I’ll understand all the complications better, but I hope I don’t hurt anyone’s feelings. And although it didn’t make a difference, I seriously would have been happy not eating and just dancing the night away 🙂
Can I refrigerate to last longer?? I can’t eat all in 3 days, just me.
They would be better frozen and reheated later. They will dry out in the refrigerator. Hope this helps, Amy!
Oooo – I want to reach through the screen and grab one of these moist, drizzly brownies! YUM!
Oh yeah, these brownies would make all those hurt feelings go away. They look fudgy and perfect… gorgeous! Drizzled with peanut butter… I’m drooling here!
I actually remember going to a lot of weddings as a kid, they were soooooo very boring. That must be why children are often not invited. Either that or I was just a party pooper LOL
Chocolate seems to help anything that ails a soul. for sure 🙂 These brownies sound wonderful!
Brownies always make me feel better! I’m glad these worked out so well with carob powder.
Thanks, Mel, and thanks for visiting 🙂
Very little flour, plenty of butter and sugar based on the flour/carob powder – just reading the ratios, I know these are uber fudgy, dense, rich, thick and my idea of a perfect brownie!
I actually added even more sugar than the original recipe because carob powder is so assertive.
Amazing again. I really like to only use carob, love the color, they look wonderful.
I must delving to find carob to try them for sure.
You know me, I like chocolate anything and these look and sound amazing.
★★★★★
These look amazing! Adding melted peanut butter is genius!
Thanks, Jessica!
Oh, it happens, and it´s always annoying and sometimes hurtful. These brownies look so dark and decadent! Amazing there´s no chocolate in them!
I’ve never tried baking with carob, but the sheer intensity of color of these brownies is amazing me. Wow!
I used to be able to eat regular chocolate brownies and from what I remember, these carob ones are so much more intense in both color and flavor. If you’re a chocoholic, you would love these, Lori!
Can you believe that I’ve never baked with carob? After seeing these babies I think I need to run out an get some! 🙂
Ooooh!!! These look soo yummy! I have a few medical conditions, one being interstitial cystitis. If you have no clue what that is, its ok.. I wont go into detail but I am on a strict diet. (Im starting to think its not as strict after seeing these!) No caffeine or chocolate 🙁 Theres a long list of things i cant have but c’mon, caffeine and chocolate?! Why me?! Being female, this isn’t good you know? … Needless to say I Will be making these tonight. I may possibly add crushed nuts such as pecans/walnuts?? I’ve baked with the carob chips and was quite satisfied but its that gooey brownie that I ultimately miss, Blondie’s just simply don’t compare. Anyways thanks for the recipe, I will report back after I’ve made these ‘bugger’s’ 🙂
Nut would be a great addition to these. I also have a carob chip brownie recipe and I think both that recipe and this one are very rich, gooey brownies that will satisfy your craving – they satisfied mine! I hope you love these, Morgan, and I can’t wait to hear how they turn out!
OMG those look so good, its what home made brownies should look like. I am defnitely trying this recipe. Great post.
Thanks, Miriam!
OH MY GOSH. These look absolutely heavenly. Keep it up girl 🙂
Thank you so much, Ashlee xo
Are you me? Lol, I am allergic to chocolate too, and when my sister recommended a brand of carob powder she swears tastes just like cocoa (The Australian Carob Co. Organic Roasted Carob Powder) I had to find some recipes to try it out in. And also, I totally understand the disappointment of not being invited to a wedding as a kid. As an adult, I could take it or leave it, but as a kid – especially since I’d never been to one – weddings were this magical place where there was food and dancing and party favors and pretty dresses and I wanted to go. so. badly! 🙂
Your recipe looks pretty good! I tend to prefer lighter/fluffier baked goods, do you have a carob powder brownie (or other dessert, really!) recipe that is less dense? I’ll definitely try this one out either way!
Hi Dana! It sounds like we are long lost family 😉 I have had the Australian Carob and it’s actually a little too sweet for me. The Terrasoul and Bob’s Red Mill toasted carob have a more robust flavor that really mimics dark chocolate. Any “chocolate” recipe you see on the blog is made with carob. I just posted cakey brownies I think you might like – they definitely walk the line of cake vs brownie!