Vegan Carob Brownies

Vegan Carob Brownies 3

Made with whole grains & healthy fats!

I’ve seriously been craving chocolate recently, but with my caffeine sensitivity it’s just not a practical choice. Chocolate gives me major jitters, bad skin, & messes with my sleep. Luckily, I really love baking with carob. It doesn’t replace the taste of chocolate, but it has a lovely roasted/sweet/nutty flavor that is unique, delicious, & really satisfies chocolate cravings!

Ingredients: 

2 cups White Whole Wheat Flour (I used King Arthur)

3/4 cup Roasted Carob Powder (I use Australian Carob Company)

1 tsp Sea Salt

1 tsp Baking Powder

1 cup Extra Virgin Avocado Oil

1 tsp Vanilla Extract

2 cups Cane Sugar

1 cup water

Directions:

Preheat your oven to 350°

In a large bowl, beat together your oil, sugar, vanilla extract, & water with a hand mixer

In a second large bowl, stir together your whole wheat flour, salt, baking powder, and carob powder

Pour the bowl of the wet ingredients into the dry ingredients

Use the hand mixer to combine until there are no lumps left

Pour the batter into a 9×13 baking pan and evenly smooth

Bake for around 22 minutes (I like mine fudgy in the center, but keep an eye on them and bake to your doneness preference!)

Let them sit for a few hours before enjoying for their consistency to be ideal

Enjoy on their own or with a scoop of ice cream!

Mint Chip Fudge Brownies

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Happy Valentines’ Day to all!

If you’re looking for decadent chocolate you’ve come to the right place!  If you were ever a fan of mint chip fudge or ice cream, these will be right up your alley.  The brownie layer on the bottom is chocolatey and dense, and the mint chip icing on the top hardens into a silky sweet fudge layer.  You’re going to love them!

Ingredients:

For the brownies:

3/4 cup canola oil

just under 1 cup light brown sugar

just under 1 cup white cane sugar

4 eggs

1 teaspoon peppermint flavor (I use the one from Simply Organic made from sunflower oil and peppermint oil)

2 teaspoons vanilla extract

1 1/2 cups cocoa powder

a sprinkle of sea salt

1/2 cup chocolate chips

For the icing:

1 stick butter (or 1/2 cup shortening for a dairy-free version!)

4 1/4 cups powdered sugar

1/8 cup water

3 teaspoons peppermint flavor

1 teaspoon vanilla extract

3/4 cup chocolate chips

 

Directions:

Preheat your oven to 350 degrees

Grease a 9×13 glass pan

Beat the canola oil, brown sugar, and white sugar together on a low setting

Beat in the eggs on a low setting

Beat in the peppermint flavor and vanilla on a low setting

Beat everything together on a higher setting and then stir in the chips

Move into your pan and bake for around 25 minutes (start checking them around 20 minutes so you don’t overcook them)

After you have removed them from the oven and let them cool, you can make & add the icing:

Let the butter get to room temperate, and then beat it into a light consistency

Slowly beat in the powdered sugar

Beat in the water

Beat in the peppermint flavor and vanilla extract

Stir in the chips

Spread overtop of the brownies

Optional but suggested: Move the brownies into the refrigerator to solidify into a fudge-like consistency /// Then before eating, either remove them for a few minutes if you do not like to eat them cold, or enjoy right out of the fridge!

mint-chip-brownies-3