Carob Flour Brownie
Brownie is an American dessert loved for its dense and moist texture, and it's usually made with lots of cocoa or chocolate. Carob powder, when used instead of or alongside cocoa, gives the brownie a dark color, caramelly aroma, and natural sweetness.
In this article, we discuss a brownie recipe prepared entirely with carob powder, variations with semi-cocoa and molasses, how to adjust sugar and oil according to the different behavior of carob from cocoa, and common mistakes.
Can Brownies Have Carob Instead of Cocoa?
Carob powder (flour) is very similar in appearance to cocoa; however, its composition is quite different. Knowing this difference is the first step to making a carob flour brownie a success.
According to USDA FoodData Central data, 100 grams of carob flour contains 0.65 g of fat, 49.1 g of total sugar, and 39.8 g of dietary fiber (USDA FoodData Central, FDC ID 173755). Cocoa, on the other hand, contains a significant amount of cocoa butter and no sugar. Therefore, carob powder does not give the brownie the fat that cocoa gives, but adds sweetness.
The BAKERpedia resource for the bakery industry also points out this difference: when carob powder is used instead of or alongside cocoa, it is recommended to reduce the amount of sugar and increase the amount of fat to balance the differences between the two powders. The same source states that carob has been shown to be used in a one-to-one substitute for chocolate in many baked goods, and that carob, unlike cocoa, does not add caffeine to the product (BAKERpedia, Carob Powder).
A domestic study is also a guide in this regard. In the study, in which cocoa was replaced with carob flour at a rate of 0-80% in cocoa cake, all samples were accepted by the panelists, the volume was not adversely affected, and the samples closest to the control were obtained at 20% and 40% substitution levels. Researchers suggested that cocoa could be replaced with carob flour up to 40% in cocoa cake production (Gerçekaslan & Boz, 2018).
The practical conclusion from this information is that a carob flour brownie is possible, but instead of changing the classic recipe to just say "carob instead of cocoa", it is necessary to reduce the sugar and increase the fat a little.
Recipe: All-Carob Brownie
This recipe does not contain cocoa or chocolate. A moist and dense brownie is obtained, highlighting the caramel taste of carob.
Ingredients (20 × 20 cm mold, 12–16 slices)
- 130 g butter
- 100 g brown sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 60 g carob powder
- 60 g wheat flour
- A quarter teaspoon of salt
- A quarter teaspoon of baking powder
- 60 g coarsely chopped walnuts or hazelnuts
- 2 tablespoons milk (if needed)
Preparation
- Preparation: Preheat the oven to 175 °C. Line the bottom and edges of the mold with greaseproof paper; the paper protruding from the edges makes it easier to remove the brownie from the mold.
- Melt the butter: Melt the butter in a small saucepan over low heat and wait 5 minutes for it to cool.
- Sugar and eggs: In a large bowl, beat the eggs and brown sugar for 2–3 minutes, until the mixture opens slightly and is frothy. Add the vanilla.
- Add the oil: Slowly pour the warm butter into the egg mixture and mix.
- Dry ingredients: Sift and mix carob powder, flour, salt and baking powder in a separate bowl. It is important to sift carob powder as it clumps easily.
- Combine: Add the dry ingredients to the wet mixture and mix with a spatula until the flour is invisible. Do not overmix; otherwise, the brownie will be fluffy like a cake.
- Consistency control: If the dough seems too thick and tight, add 1–2 tablespoons of milk. Since carob powder absorbs liquid, the dough should have a consistency that flows slowly from the spoon.
- Add the walnut: Fold most of the chopped walnuts into the dough, reserve the rest for sprinkling later.
- Bake: Spread the dough into the mold, sprinkle with the remaining walnuts. Bake for 22–25 minutes. It is ideal to have a few moist crumbs stuck to a toothpick inserted in the center; if it comes out completely dry, the brownie is overcooked.
- Cool down: Chill the brownie in the tin for at least 1 hour. Carob flour brownie is soft and messy when hot; its texture settles as it cools. For cleaner cuts, you can refrigerate for 30 minutes.
Variation 1: Half Cocoa Brownie
For those who do not want to completely abandon the intense taste of cocoa, a mixture of half cocoa and half carob is a good middle ground. In the study of Gerçekaslan and Boz (2018), the results closest to the control were obtained at 20-40% substitution levels, suggesting that such mixtures are also accepted from a sensory point of view.
Make these changes to the base recipe: - Instead of 60 g of carob powder, use 30 g of carob powder and 30 g of unsweetened cocoa. - Increase brown sugar to 120 g, because cocoa does not give sweetness like carob. - You can reduce the butter to 120 g, because cocoa contains some fat.
This version is not caffeine-free because it contains cocoa.
Variation 2: Molasses Brownie
By replacing some of the sugar with carob molasses, you can get a brownie that is more moist and has distinct caramel notes.
- Reduce brown sugar to 70 g.
- Add 2 tablespoons of carob molasses to the egg-sugar mixture.
- Do not use the milk in the recipe; molasses already contributes liquid.
- Reduce the oven temperature to 165–170 °C and extend the baking time to 25–28 minutes; molasses darkens the surface of the brownie more quickly.
Variation 3: Carob Chip Brownie
To add texture to the brownie, you can use 2–3 tablespoons of carob crumbs instead of half of the walnuts. The crumb caramelizes slightly in the oven, creating a crispy texture. In addition, drizzling a thin strip of tahini over the dough and giving it a marble pattern with a toothpick enriches the appearance and taste.
Tips for Carob Flour Brownie
- Reduce sugar: Carob powder is sweet. If you use the same amount of sugar as in classic recipes, brownies will turn out to be overly sweet.
- Increase the oil slightly: Since carob powder does not contain fat like cocoa, it is necessary to increase the amount of butter slightly compared to classic recipes in order to keep the brownie moist and dense (BAKERpedia, Carob Powder).
- Do not overcook: Since carob powder naturally gives the brownie a dark color, it is difficult to tell the degree of browning from the color. Take the time and toothpick test as a basis.
- Keep the powder fresh: Moistened and clumped carob powder does not distribute properly in the dough. Be sure to sift it before use.
- Rest the flavor: Carob flour brownie is more appreciated by most people when it is consumed the next day with a more settled taste and a more intense texture.
- Oil selection: In a local master's thesis, carob powder was used in spreadable chocolate and it was reported that formulas containing butter gave texturally appropriate results (Shiehzadeh, 2019). In brownies, butter complements the caramel flavor of carob well.
Nutrition and Consumption Note
Carob flour brownie contains more fiber and less caffeine than the cocoa version; however, it is still a dessert that contains butter, sugar and flour. Although carob flour is rich in dietary fiber (USDA FoodData Central, FDC ID 173755) the fiber provided by a slice of brownie is limited. It is more accurate to view this dessert not as a "healthy snack", but as a delicious and different alternative to cocoa brownie.
If you are looking for a gluten-free brownie, gluten-free flour mixtures can be used instead of wheat flour; the details of this are the subject of our article dedicated to gluten-free carob recipes.
Frequently Asked Questions
Can carob powder and cocoa be replaced one-to-one?
It can be changed in quantity, but it is necessary to adjust the balance of sugar and fat. Carob powder is sweeter and contains less fat.
Why did my brownie turn dry?
Most likely, it was overcooked or the dough was too thick. Carob powder absorbs liquid; make sure the dough has a slow-flowing consistency and moist crumbs remain on the toothpick test.
Can you add chocolate chips to brownies?
It can be added. However, if you are aiming for a completely cocoa-free and caffeine-free dessert, choose walnuts, hazelnuts or carob crumbs instead of chocolate.
How to store carob flour brownies?
It can be stored in an airtight container at room temperature for 2–3 days and in the refrigerator for up to 5 days. It is also possible to slice and freeze.
Carob Desserts with Carob Türkiye
For a successful carob flour brownie, a finely ground, unlumped carob powder makes all the difference. At Carob Türkiye, we supply carob fruit, crumbs, flour/powder, kernel and extract. Carob Flour / Powder and Carob Kibble (Granular) You can review our product pages; For your wholesale and export requests Contact Now You can contact us on our page. For general properties of carob powder What is Carob Flour Powder? You can read our article.
Domestic resources
Gerçekaslan, K. E., Boz, H., "The effect of carob flour addition on the physical, sensory and textural properties of cocoa cake", Journal of Iğdır University Institute of Natural and Applied Sciences, 8(1), 95–101, 2018. doi.
org/ 10. 21597/ jist. 407844 Shiehzadeh, R., "The effect of carob powder, butter and olive oil use on physical, chemical and rheological properties in chocolate spread", Master's Thesis (Thesis No: 533903), Atatürk University Institute of Natural and Applied Sciences, 2019. Tezara.
org/ theses/ 533903 Foreign sources
U.S. Department of Agriculture, FoodData Central (SR Legacy), "Carob flour", FDC ID 173755. Data display: getfoodfacts.
com/ food/ carob- flour- 173755 BAKERpedia, "Carob Powder" (Baking Ingredients). bakerpedia.
Scientific Resourcescom/ ?p=3660
