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Our family ate lunch recently with my mother and sister. I had asked them to take care of desert and they made and old favorite, carob pecan brownies. I hadn’t eaten carob in ages, in fact it seems like it went out of fashion after the 70’s, when it was a chocolate substitute. Now everyone knows that chocolate isn’t bad for you after all, so carob brownies have disappeared, and it’s too bad because it has a flavor all its own, more mild and lighter than chocolate. We had these with vanilla ice-cream and it was a perfect light desert after our big Sunday meal.

  • 1/2 cup butter (melted)
  • 1/2 cup honey
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/3 cup carob powder
  • 2/3 cup plus 2 tbsp flour
  • 1 tsp baking powder
  • 1/2 cup chopped pecans

Preheat oven to 325 F/ 160 C. Melt the butter and stir in the honey and pour into a bowl, then add the eggs one at a time, beating until fully incorporated. Add salt and vanilla. Stir together well until smooth. In a separate bowl combine the dry ingredients. Sift them slowly into the liquid ingredients and mix well until smooth and well blended. Add the pecans. Pour into a 8 inch square or  round baking dish prepared with well oiled with olive oil or vegetable oil. Bake for 20 – 25 minutes until firm in the center when pressed lightly. Do not overbake. Let cool and cut into squares. These will keep well in the refrigerator or covered in a cool place for a few days.

 

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